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.

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