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Published July 7, 2014. This post may contain affiliate links. Please read my disclosure policy.
I understand that it can take a bit of an adventurous eater when it comes to ceviche so for those folks I parboiled the shrimp just a bit. I did keep it real, and the rest of the cooking however is done by the acid in the citrus. So in light of the 8 million different variations of tacos I make and I eat, I decided it was time for a change. Not that ceviche tacos have never been done before, but they’ve just never been done in Casa de Parisi. The cool thing about making these is you don’t need anything else besides the shrimp ceviche, a corn tortilla and a little fresh shredded cotija cheese. #TacoTuesday has just been reinvented, you’re welcome 😉
Oh yeah, garnish with some fresh cilantro leaves and lime wedges!
You know I love my close-ups.
Shrimp Ceviche Taco Recipe with Cotija Cheese
- 1 pound of peeled and deveined parboiled and chilled shrimp
- 1/2 peeled and seeded small diced cucumber
- 1/2 small diced small red onion
- 2 seeded and small diced serrano peppers
- 1 cups of small diced pineapple
- 1 small diced avocado
- 1 seeded and small diced red bell pepper
- 2 seeded and small diced vine ripe tomatoes
- 1/3 cup of chopped fresh cilantro
- juice of 3 lemons
- juice of 3 limes
- 2 cups of shredded cotija cheese
- corn tortillas
- Kosher salt and fresh cracked pepper to taste
- slice the chilled parboiled shrimp into small chunks and add them to a large bowl along with the cucumber, red onion, serrano peppers, pineapple, avocado, red bell pepper, tomatoes, cilantro, lemon juice, lime juice, salt and pepper until combined.
- Place the bowl into the refrigerator and chill for 30 minutes before serving.
- Once it is done chilling and cooking, place a small amount into a corn tortilla and top off with cotija cheese. Garnish with lime wedges and fresh cilantro leaves.