Refreshing Shrimp Ceviche Verde
This vibrant Mexican ceviche features tangy tomatillos and fresh lime for the ultimate summer treat.
recipesbynani.comIf you love classic ceviche, you have to try the green version. The combination of tart tomatillos, bright lime juice, and a little kick from jalapeño makes this dish taste incredibly fresh and zesty.
It is a perfect no cook appetizer for hot days. My best tip is to make sure your shrimp are very fresh and to serve this with plenty of crispy tortilla chips on the side.
🧺 Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 3 medium tomatillos, husked and diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 red onion, finely diced
- 1 cucumber, peeled and diced
- 1 ripe avocado, diced
- Salt to taste
👩🍳Instructions
- 1
Bring a large pot of water to a boil and quickly blanch the shrimp for two minutes until they turn pink and opaque.
- 2
Drain the shrimp and plunge them into a bowl of ice water to stop the cooking process.
- 3
Chop the shrimp into bite sized pieces and place them in a large glass mixing bowl.
- 4
Pour the lime juice over the shrimp and let it marinate in the refrigerator for about thirty minutes.
- 5
Add the diced tomatillos, cilantro, jalapeño, red onion, and cucumber to the bowl.
- 6
Gently fold in the avocado pieces right before serving and season with salt to your preference.
💡 Tips
Serve this cold with sturdy tortilla chips or on top of crunchy tostadas. If you have leftovers, store them in an airtight container in the fridge for up to one day, though it is definitely best when eaten fresh.
Made this recipe? Let us know how it went.
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