Peruvian Shrimp Ceviche Tacos

Name: Peruvian Shrimp Ceviche Tacos with Pico de Gallo and Avocado
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 10 ounce Shrimp; 1 unit Lemon; 1 unit Lime; 1 unit English Cucumber; 1 unit Red Onion; 1 unit Jalapeño; 1 unit Tomato; 1 unit Avocado; 1 bunch Cilantro; 6 unit Flour Tortilla; 1 tablespoon Olive Oil

with Pico de Gallo and Avocado

Recipe Development TeamPublished on June 17, 2015

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Ceviche has been declared a part of the Peruvian national heritage, and for good reason! Composed of “raw” seafood, fresh citrus, onions, chilies, and spices, this dish celebrates the fresh, delicate flavors of the sea. Believe it or not, tender shrimp are so delicate that mere lemon juice alone can cook it!

Tags:

Eat First

Allergens:

Shellfish

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 2 people

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Lemon

1 unit

Lime

1 unit

English Cucumber

1 unit

Red Onion

1 unit

Jalapeño

1 unit

Tomato

1 unit

Avocado

1 bunch

Cilantro

6 unit

Flour Tortilla

(Contains: Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories611 kcal

Energy (kJ)2556.4 kJ

Fat25 g

Carbohydrate71 g

Dietary Fiber12 g

Protein38 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Peeler

•Aluminum Foil

Instructions

Preheat oven to 400 degrees (If you have a microwave, you can skip this step!). Juice the lemon and lime into a medium bowl. Chop the shrimp into 1⁄2-inch pieces. Toss the pieces of the shrimp into the bowl with the citrus zest and juice, making sure all of the shrimp is coated in juice. Let sit for 15-20 minutes to cook the shrimp in the citrus juice. Did you know: the acid in lemon and lime juice is strong enough to cook delicate proteins like fish and shrimp! If you’re not comfortable with this, feel free to boil the chopped shrimp for 1 minute, until opaque.

Meanwhile, prep your vegetables: halve, peel, and dice the red onion. Core, seed, and finely dice the tomato. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Peel and dice the cucumber. Chop the cilantro, reserving a few small sprigs for garnish. Halve, pit, and peel the avocado, then thinly slice.

Wrap the tortillas in tin foil and place in the oven to warm for 5 minutes. (If you’re using a microwave, wrap them in a damp paper towel and microwave on high for 30 seconds).

Meanwhile, finish the shrimp ceviche: toss half the cucumber, half the tomato, half the red onion, and half the jalapeño (or less, to taste) into the shrimp mixture. Season generously with salt and pepper.

Make the pico de gallo: in a small bowl, combine the cilantro, remaining tomato, red onion, cucumber, 1 tablespoon olive oil, and half the jalapeño (or less, to taste). Season with salt and pepper.

Assemble the tacos: fill each tortilla with shrimp ceviche, pico de gallo, and a few slices avocado. Finish each taco with a sprig of cilantro. Enjoy!