Shrimp Ceviche Tacos

Shrimp:

• 12 jumbo shrimp (4 per taco)
• 2 limes, juiced
• 1 lemon, juiced
• ½ navel orange, juiced
• 1 shallot, minced

Assembly:

• ½ Haas avocado, diced
• 1 roma tomato, diced
• ½ jalapeño, diced
• 1 tablespoon cilantro, minced
• Soft flour tortillas, taco size

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Peel and de-vein the shrimp. Boil for 1 minute in water, then transfer to ice water to stop cooking. Cover in citrus juice and transfer to fridge for 30–60 minutes.

Combine avocado, tomato, jalapeño, and cilantro and mix thoroughly.

Place 4 shrimp in each tortilla and top with veggie mixture.