Shrimp Ceviche Salad Recipe
Crispy flour shell filled with diced shrimp, cucumbers, avocado, & pico de gallo mixed with lime juice over a bed of romaine lettuce.
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Ingredients
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For the Ceviche
For the Shell
For the Salad Base
Method
Prepare the Ceviche
- 1
- 2
Mix the Ingredients
After 30 minutes, remove the shrimp from the refrigerator. Drain excess lime juice and add diced cucumber, avocado, pico de gallo, salt, and black pepper. Gently mix until well combined.
Prepare the Shell
- 3
Fry the Tortillas
In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, carefully place one tortilla in the oil, frying for about 30 seconds on each side until crispy and golden. Use a slotted spoon to remove and place on paper towels to drain excess oil.
- 4
Shape the Shell
While the tortilla is still warm, gently form it into a bowl shape using a small bowl or your hands. Repeat the process for all tortillas.
Assemble the Salad
- 5
Layer the Ingredients
In a serving bowl or plate, create a bed of chopped romaine lettuce. Carefully place the ceviche mixture on top of the lettuce, filling the crispy tortilla shell.
- 6
Serve
Garnish with additional pico de gallo or avocado if desired. Serve immediately and enjoy your shrimp ceviche salad!
