Taco Shrimp Ceviche

I have been craving shrimp and sunshine lately, so what better way to will on Spring than to enjoy this colorful salad for lunch?! This is so simple and makes about 4 servings so you can share with friends or have lunch made for the week.   

What you’ll need:

• 1 lb shrimp (pre cooked or raw)
• 1 cup grape tomatoes
• 1/2 cucumber
• 1/4 cup diced red onion
• 2 avocados
• 1/2 cup cilantro leaves
• Juice of 1 lime
• 1/4 cup olive oi
• 1 Tbsp honey
• 4 roasted garlic cloves (optional)
• 2 Tbsp taco seasoning, divided 
• S&P
• Salad mix (or blue corn tortilla chips if you prefer to have this as a dip)

If you bought precooked shrimp, like I did this time, cut each shrimp into 3 or 4 bite size pieces and sprinkle with 1 Tbsp of the taco seasoning and toss. If you bought raw shrimp, sprinkle with the seasoning and cook them in a skillet with a little olive oil 2-3 minutes on each side, set in the refrigerator to chill then cut into bite size pieces. I usually am the person that never buys precooked anything, I want to to it all myself- I am woman, hear me roar!- but let’s get real… I’m two weeks behind on laundry and about 3 days behind on dishes, my daughter is sick, I’m getting sick… I’m in survival mode here, people! 

  
 Now we chop all of our veggies. Slice the grape tomatoes down the middle, put a rough chop on the cucumber (we’re aiming to get those two things about the same size as the shrimp pieces) then finely dice the red onion and add it all to the shrimp. 

  
 Now cube up your avocados and add them to the mix 

 Isn’t it pretty?! 😁

This next step can be done with a food processor, blender or a ninja/ bullet, like I’m using today. Put the cilantro, olive oil, lime juice, honey, garlic, remaining 1 Tbsp of taco seasoning and salt and pepper into your machine of choice and blend until smooth. 

   
  

Pour over the shrimp mixture and toss together. You can eat it immediately or cover and place in the refrigerator for later 🙂 When you’re ready to eat, serve over some fresh greens or scoop up the goodness with blue corn tortilla chips!  

  
  

If you plan to eat off of this throughout the week, you may want to hold off on adding the avocado until you plan to eat each serving so it doesn’t get brown, mushy gross! So you would want to mix in 1/2 avocado with every 1-2 cups of shrimp mixture right before sitting down to eat.

Let me know what you think! Enjoy!

avocado, ceviche, easy, healthy, healthy eating, homemade, lunch, salad, shrimp, taco