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Shrimp Ceviche Tacos


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.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi