1 lb quality medium shrimp, peeled and deveined
2 avocados diced
1 cup diced tomatoes
1 cup diced cucumber
½ cup diced red onion
½ cup chopped cilantro
1 cup E&V Key Lime Tangerine Chili Marinade & Dressing
10 small tortillas, street taco size
In a large pot boil water, turn heat to low and boil shrimp for 2 to 3 minutes, just until shrimp turns bright pink. Remove from water and place in an ice water bath. Drain shrimp and dice.
Combine all ingredients in a large bowl and gently toss with E&V Key Lime Tangerine Chili Marinade & Dressing. Scoop ½ cup ceviche into a warm tortilla and enjoy. Yields 10 small tacos.
Tressa’s Tip: This dish makes a wonderful appetizer with salted corn chips.