Ceviche Tacos
Dive into the vibrant flavors of coastal cuisine with these refreshing and zesty Ceviche Tacos! Featuring tender, citrus-marinated shrimp "cooked" in fresh lime and lemon juice, these tacos are a celebration of bright, fresh ingredients like juicy Roma tomatoes, creamy avocado, and a hint of heat from jalapeño. The ceviche is tucked into warm, toasty corn tortillas and topped with crisp shredded cabbage for an irresistible crunch. Perfect for a light lunch or a summery dinner, these gluten-free tacos come together in just 25 minutes—no stove required! Serve with a drizzle of hot sauce for an extra kick and let this recipe transport your taste buds straight to the tropics.
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Recipe Information
Ingredients
- 300 grams Raw shrimp (peeled, deveined, and chopped)
- 120 milliliters Fresh lime juice
- 60 milliliters Fresh lemon juice
- 2 Roma tomatoes (diced)
- 0.5 Red onion (finely chopped)
- 1 Jalapeño (seeded and finely chopped)
- 30 grams Cilantro (fresh, chopped)
- 1 Avocado (diced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 Corn tortillas
- 100 grams Shredded cabbage (optional, for garnish)
- Hot sauce (optional, for serving)
Instructions
In a large glass or non-reactive bowl, combine the chopped raw shrimp, lime juice, and lemon juice. Stir well to ensure the shrimp is fully submerged in the citrus juices.
Cover the bowl with plastic wrap and place it in the refrigerator for 15–20 minutes, or until the shrimp turns opaque and appears fully 'cooked' by the acids in the juice.
While the shrimp is marinating, prepare the other ingredients. Dice the tomatoes, finely chop the red onion, jalapeño, and cilantro, and dice the avocado.
Once the shrimp is ready, drain off most of the citrus juice, leaving about 1–2 tablespoons of juice in the bowl.
Add the tomatoes, red onion, jalapeño, cilantro, avocado, salt, and black pepper to the shrimp. Gently mix everything together to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Warm the corn tortillas in a dry skillet or directly over a gas flame until they are pliable and lightly charred.
Assemble the tacos by spooning the ceviche mixture onto each tortilla. Add shredded cabbage on top, if desired, for extra crunch.
Serve immediately with hot sauce on the side for added heat, if preferred.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.7 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
