Peruvian Shrimp Ceviche Tacos

Peruvian Shrimp Ceviche Tacos

with Pico de Gallo and Avocado

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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

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

Total Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce



1 unit


1 unit


1 unit

English Cucumber

1 unit

Red Onion

1 unit


1 unit


1 unit


1 bunch


6 unit

Flour Tortilla


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2556.424 kJ
Calories611 kcal
Fat25 g
Saturated Fat0 g
Carbohydrate71 g
Sugar0 g
Dietary Fiber12 g
Protein38 g
Sodium0 mg
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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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!