Shrimp Ceviche Tacos in Soft Corn Tortillas

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1 lb raw medium shrimp
• 6 limes
• 1 lemon
• 2 Roma tomatoes
• 1/2 red onion
• 1 jalapeño
• 1/2 cup fresh cilantro
• 1/2 cucumber
• 1 avocado
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 8 corn tortillas
• to taste hot sauce

Instructions

1. 1Peel and devein the shrimp, then chop into small bite-size pieces about 1/2 inch. Place them in a glass or ceramic bowl.
2. 2Juice five of the limes and the lemon. Pour the citrus juice over the shrimp, making sure every piece is submerged. Stir, cover, and refrigerate 25–30 minutes until the shrimp turn opaque and firm, essentially “cooked” by the acid.
3. 3While the shrimp cures, dice the tomatoes, finely mince the red onion, seed and mince the jalapeño, chop the cilantro, and dice the cucumber into small cubes.
4. 4Drain most of the citrus juice from the shrimp, leaving just a couple of tablespoons for flavor. Add the diced tomato, red onion, jalapeño, cilantro, and cucumber. Season with salt and pepper and gently fold together.
5. 5Taste and add more lime juice from the remaining lime if you want extra brightness. Dice the avocado and fold it in last so it stays creamy and green.
6. 6Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and steamy, or wrap the stack in a damp paper towel and microwave 30–40 seconds.
7. 7Spoon a generous amount of the shrimp ceviche into the center of each warm tortilla. Add a few drops of hot sauce if desired.
8. 8Serve the tacos right away with extra lime wedges on the side so everyone can brighten their own. The tortillas should stay soft and the ceviche cold and vibrant.