Quick Shrimp Ceviche Tacos

Mexican · 25 min · Shrimp · pescatarian, dairy-free

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Ingredients

• 1 lb medium shrimp, peeled + chopped
• 5 large lime, juiced
• 1/2 cucumber, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded + minced
• 1 Roma tomato, seeded + diced
• 1/3 cup cilantro, chopped
• 1 avocado, diced
• 8 corn tortillas
• 1 tsp kosher salt
• 1 tbsp olive oil

Method

1. Pat shrimp dry; toss with lime juice + salt in a glass bowl. Refrigerate 15 min — the acid 'cooks' the shrimp until opaque.
2. Drain excess liquid. Fold in cucumber, red onion, jalapeño, tomato, cilantro.
3. Warm tortillas in a dry skillet 15 sec/side. Brush with olive oil if you want crispier edges.
4. Fill with ceviche; top with avocado + a squeeze of lime.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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