Ceviche Tacos Recipes

Steps:

• Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
• Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Steps:

• To make the ceviche, mix all the ingredients together in a bowl and refrigerate.
• To make the mince, heat a pan and melt the butter. Fry the onions till soft, then add the mince and cook for 2-3 minutes. Then add the garlic powder, chilli flakes, cayenne pepper, cumin, coriander and beef stock. Bring to a gentle simmer. Lastly, add the tomato paste and mix well. Cook the mince for a further 5 minutes, season with salt and pepper, and continue to gently stir.
• To make the guacamole, combine all of the ingredients in a bowl and mash together to your desired consistency.
• Assemble your tacos with your favorite flavor combinations. Serve.

Steps:

• Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl.
• Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
• Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
• ****UPDATE****.
• I really enjoyed this mixture on a bed of lettuce! Made a great salad!

Steps:

• Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup.
• Place rind and juice in a large bowl. (use a glass or ceramic bowl, aluminum or copper bowl will react with the citrus juice and give it a metallic taste).
• Add tomato, avocado, cilantro, salt, pepper, garlic and shrimp. If you want, you can add some chopped onion and fresh jalapenos. Toss well to combine.
• Cover and chill for 15 minutes, stirring occasionally.
• Heat tortillas.
• Spoon about 1/2 cup of shrimp mixture down the center of tortilla; fold and eat.
• You can serve it plain and/or eat with crackers or you can use hard tacos shells, tostadas, tortilla chips or whatever you like. My dad eats it with saltine crackers. He adds extra onion and jalapenos, personal preference!