Sunday, August 12, 2012

At Home: Avocado & Shrimp Ceviche Tacos

*Sponsored post
The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes and other fun items to show their avocado love and discover other fan favorite avocado recipes.  This next installment of What Micky Eats...At Home features a colorful dish using beautiful Mexican avocados.

Avocado & Shrimp Ceviche Tacos
  • 1 Tbsp olive oil
  • ½ cup lemon &/or lime juice
  • 1 Tbsp cilantro, fresh or dried
  • 2 cloves garlic, pressed
  • 1 jalapeno pepper, peeled, seeded, and diced
  • ½ teasp ground black pepper
  • ½ medium red onion, diced
  • 1 Mexican avocado, peeled and cubed
  • 1 medium tomato, chopped
  • ½  medium cucumber, diced
  • 1 lb cooked shrimp, detailed, chilled, and diced
  • small corn or flour tortillas




- Combine the lemon juice, olive oil, garlic, cilantro, jalapeno, and black pepper in a small mixing cup.
- Put the avocado, onion, tomato, cucumber, and shrimp in a glass bowl.
- Pour the lemon juice mixture over the vegetables and shrimp. Toss.
- Cover tightly and refrigerate for at least 2 hours, allowing to marinate.
- Scoop mixture evenly into slightly warmed, small corn or flour tortillas. Enjoy!



The ceviche is spicy, but there is no fishy taste, and the avocado provides a creamy texture amongst the crunchy vegetables.  Look for ripe Mexican avocados - they are almost black in color.  You can also eat this ceviche with tortilla chips as a refreshing Mexican snack.  Do you love avocados? Check out these other great recipes featuring avocados, where you can submit your favorite avocado recipes and share your avocado love with with other foodies like you.

*This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

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