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Shrimp Ceviche Verde Recipe

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4.4 from 3 reviews

Shrimp Ceviche Verde is a fresh and zesty Mexican-inspired appetizer featuring wild shrimp ‘cooked’ in lime juice and blended with a vibrant tomatillo and cilantro verde sauce. This refreshing dish combines crisp cucumbers, cherry tomatoes, and a mild kick from jalapeños, perfect for a light, healthy snack or party starter.

  • Total Time: 45 minutes
  • Yield: 4 cups

Ingredients

Shrimp and Marinade

  • 1 lb wild shrimp, peeled, cleaned, and deveined
  • 1/2 cup lime juice (2-3 fresh limes)
  • 1 teaspoon salt
  • 1/4 cup red onion, very thinly sliced

Green Verde Sauce

  • 4–5 tomatillos, peeled, rinsed, and quartered
  • 1/2 to 1 jalapeño, sliced (adjust to taste)
  • 1 garlic clove
  • 1/2 bunch cilantro, leaves and tender stems (about 1 cup), plus more for garnish
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Vegetables & Garnishing

  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • Chili flakes, to taste

Instructions

  1. Prep the shrimp: Remove the digestive tract carefully from the shrimp using the tip of a paring knife. Chop the shrimp into small, ½ inch pieces and place them in a wide, shallow bowl in a single layer.
  2. Marinate the shrimp: Season the shrimp with salt and cover with lime juice, mixing to coat well. Let it sit for 5 minutes, then stir in the thinly sliced red onions. Refrigerate for another 10-15 minutes until the shrimp turns opaque, indicating it is “cooked” by the citrus.
  3. Make the green sauce: Add quartered tomatillos, sliced jalapeño, cilantro leaves and stems, garlic, salt, olive oil, and ¼ cup of the lime juice from the shrimp marinade into a blender or food processor. If in a warm kitchen, add an ice cube. Blend until smooth and strain if desired.
  4. Combine ingredients: To the marinated shrimp mixture, add the diced cucumber, halved cherry tomatoes, and the prepared green sauce. Mix gently until everything is evenly combined.
  5. Adjust seasoning: Taste and add more salt, chili flakes, or finely chopped jalapeño based on preferred spice level.
  6. Chill and serve: Refrigerate the ceviche for up to 2 hours until ready to serve. Garnish with extra cilantro leaves and serve with tortilla chips for a perfect appetizer.

Notes

  • Ensure shrimp is fresh and properly cleaned to avoid food safety issues since this is a raw preparation cured in lime juice.
  • The marinating time may vary slightly depending on shrimp size; wait until the shrimp turns totally opaque.
  • Adjust jalapeño quantity in the green sauce to control spiciness according to your preference.
  • Serve immediately after chilling for best texture; the shrimp can become tough if over-marinated.
  • Use fresh tomatillos for authentic flavor and a vibrant green color.
  • Leftovers should be stored covered in the refrigerator and eaten within 1 day for best quality.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes (marinating only)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://dishiary.com/shrimp-ceviche-verde-recipe/