Shrimp Ceviche Taco Filling

We added shallots, cucumber and jalapeno to this citrus-marinated shrimp taco filling. Top it off with your favourite toppings and sauces such as our Creamy Lime with Cilantro Sauce for that classic Mexican street taco flavour. 

Storage time: 1 day in the refrigerator. 

Yield: Makes 4 tacos

Shrimp Ceviche Taco Filling


  • 1/2 pound cooked shrimp, peeled, deveined and diced
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • 1 jalapeno pepper, stemmed, seeded and finely chopped
  • 2 tbsp shallots, finely chopped
  • 1/2 cup cucumber, finely chopped
  • 1 orange, peeled and segmented
  • Salt and pepper to taste


  1. Combine all ingredients in a non-reactive bowl, refrigerate and let marinade for 30-60 minutes.
  2. Serve shrimp ceviche chilled in tortillas or with corn chips.
Nutritional analysis per taco:


86 calories, 0.8 g fat, 13 g protein, 8 g carbohydrate, 1.4 g fibre, 262 mg sodium