(Inside: Sometimes you just need an old favorite (with a twist) from your college days. Sometimes, I just have to indulge in Easy Ceviche Tacos.)
The first time I had ceviche, it wasn’t in taco form. No….it was in “date” form.
See, I was in college. And there was a boy.
And he loved Mexican food.
Not that “lazy” (his words) Tex-Mex, but traditional, mamita made it, Mexican.
So, despite knowing that the scallops and shrimp were not traditionally cooked, I took a bite.
I was in love. Not with the guy–he was a loser who put down my beloved Tex-Mex (my favorite style of food by far), but the ceviche? True Love.
And I bring you my love in a ridiculously Easy Ceviche Tacos recipe.
Because we all know I love easy. Recipes. RECIPES. (Get your dirty minds out of the gutter, you.)
Honestly, part of what had me in love with the ceviche was truly the unique way that the seafood is “cooked”–in lime (or lemon) juice.
It brings this crazy bright citrus flavor to seafood that you don’t think “oh, it’s fishy.”
My Easy Ceviche Tacos are no different.
Heavy on the lime, with little else to detract from the bright tones, you just get this bite of smooth tomato and citrus burst that is hard to not love.
And the meat is cooked.
Seriously, I get it, I was kind of worried about that my first time.
Weirded me out completely as he popped those shrimpies in his mouth.
But, the lime really does cook it. And so, the Easy Ceviche Tacos really are safe for consumption.
Crazy? But so cool!
Ok. I know this is a super simple recipe, but could you seriously hook me up with a pin for these Easy Ceviche Tacos?
That way you don’t forget and I can totally get some pinterest “juice”–get it?! LOL!
Easy Ceviche Tacos
Sometimes you just need an old favorite (with a twist) from your college days. Sometimes, I just have to indulge in Easy Ceviche Tacos.
- 1 lbs raw shrimp, tails removed, peeled and de-veined
- 1 cup lime juice
- 1 bunch cilantro
- 2 medium tomatoes
- 1 small onion
- 1 small jalapeno green or red, whatever
- salt and pepper to taste
- 8 tortillas flour is my fave but crunchy is mmmm...
The night before you wish to devour, rinse your shrimp, then put them in a bowl and add the lime juice. Refrigerate overnight. This is how the shrimp is "cooked" so don't cheat on this. It's kinda a meal-killer if you don't let them soak until the shrimp is pink all the way through.
The evening you're ready to eat, drain and discard lime juice from shrimp and set aside shrimp.
Chop onion, tomatoes and jalapeno and toss with the shrimp.
Layer into tortillas with some cilantro for garnish and enjoy!