Claire Corlett

Fish Food, Fish Tanks, and More
Shrimp Ceviche Tacos

Shrimp Ceviche Tacos


– The only thing better than shrimp tacos are shrimp ceviche tacos. When you make ceviche, you let lemon and lime juice cook the fish. We’re gonna be careful on this one though. We’re gonna pre-boil our
shrimp for just a few minutes and hit them right into an ice bath. Simply add one pound of raw,
peeled, and deveined shrimp to a large pot of boiling salted water. Cook them for two minutes
and then immediately chill them by adding them
to an ice water bath. After a few minutes,
the shrimp will be cold so go ahead and slice them
into small half inch pieces and add them to a bowl. The sharp are parboiled which means they’re
not all the way cooked. We did this on purpose
because we do wanna use some of that traditional ceviche method which is cooking in
juice of lemon and limes. What we’re gonna do is squeeze in those right into that bowl of shrimp. We’re also gonna add in
some diced red onion, diced serrano pepper,
diced red bell pepper, some tomatoes, and
we’re gonna let that sit in the refrigerator for 30 minutes. (joyful music) While the shrimp is
cooking in those juices in the refrigerator, what we wanna do is dice up some pineapple. We’re gonna seed and peel
and dice up a cucumber. An avocado. Chop up some cilantro. Slice a green onion. And we’re gonna shred
some fresh Cotija cheese. The shrimp has been cooking
in the juice for 30 minutes. It’s finished, it looks
and smells awesome. What we wanna do now is
add in all those vegetables that we finished cutting. We’re gonna fold those in. Next we’re gonna simply
put it on a tortilla shell. Top it off with some Cotija cheese. Simple, delicious, refreshing,
and perfect for summertime. Get all these amazing ingredients from your favorite Heinen’s grocery stores and visit heinens.com to see all of our amazing recipe videos. I’ve got tacos to eat. We’ll catch up with you later.

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