Shrimp Ceviche Verde with tomatillos, jalapeño, cilantro and lime. A delicious twist on traditional Shrimp Ceviche, this version is vibrant and green and full of flavor! A fast and easy appetizer that is light and refreshing!
This refreshing appetizer, couldn’t be simpler or more delicious – Shrimp Ceviche Verde! Shrimp or prawns are marinated with tomatillo, cucumber, cilantro, chilies and lime. Serve them up in appetizer cups, for an upscale affair, or for a more casual and down home feel- simply serve a bowl with tortilla chips. Either way, they are a home run.
Fresh tomatillos make this recipe. Covered in a delicate paper-like husk, the bright green tomato-y looking fruit may go completely unnoticed, unless you happen to pick one up and take a closer look under its skin. Haven’t you found with most things, people too for that matter, that when you stop and really pay attention, and look deeply, it’s pretty impossible to not see beauty?
Tomatillos are often considered the “Mexican Tomato”. They originate from Mexico and are popular in Mexican sauces and in salsas. They are in the nightshade family, aretechnically a fruit and are a distant cousin to our tomato, but really, they are more closely related to a cape gooseberry.
Tomatillos have a refreshing lemony tartness that adds brightness to fresh salsa and ceviche. In the past I have mostly grilled or roasted them, in order to somehow deepen the flavor or tone them down. In retrospect, I feel I have done them a disservice. Trying to change them and fit them into my idea of how they “ought” to taste, I failed in recognizing their true beauty.
I am reminded of how good it feels when someone sees you. Truly sees you. What a gift it is!
A few years ago my friend Kate, opened my eyes and mind to the fresh flavor of tomatillos. She made a fresh tomatillo salsa and brought it to a Mexican-themed dinner party. I practically drank it from the bowl.
It eventually morphed into this Shrimp Ceviche Verde.
Over the years we’ve served this Shrimp Ceviche Verde in mini shot glasses with a mini fork – as a passed appetizer and they are always big hit. They are gluten-free, paleo, low in fat, and really high in flavor and nutrients.
Give them a try and let us know what you think!
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Shrimp Ceviche Verde
- Prep Time: 25
- Cook Time: 60
- Total Time: 1 hour 25 minutes
- Yield: 5 cups 1x
- Category: Appetizer, paleo, gluten-free
- Method: Tossed
- Cuisine: mexican
Description
Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and Lime, a refreshing and light appetizer, perfect for parties and gatherings.
Ingredients
Scale
- 1 lb Peeled Raw (or cooked) Shrimp, thawed, tails removed and cut into bite-sized pieces
- Juice form 1–2 limes
- 1 English cucumber (divided) Cut half into big chunks, and finely dice the second half.
- 1 1/2 lb Tomatillos, husked, rinsed and quartered
- 1/2 bunch cilantro- leaves and tender stems ( about 1 cup, packed)
- 1 jalapeno (or more for spicy)
- 1/4 cup sliced onion
- 3 T lime juice plus zest for garnish
- 1 tsp sugar ( or agave)
- 1 1/2 tsp kosher salt
- 1 T olive oil
Instructions
- Place the prepped prawns in a shallow bowl and squeeze generously with lime, to “cook” the shrimp, about 20-30 minutes, turning halfway through.
- Place the finely diced cucumbers into the same bowl.
- Place the remaining cucumber, tomatillos, onion, jalapeño and cilantro into a food processor and pulse repeatedly until very finely chopped ( but not smooth). Add to the shrimp bowl, and stir in salt, sugar and olive oil.
- Taste and adjust salt and lime juice.
- Refrigerate until serving, up to 8 hours. ( It’s fine to refrigerate overnight but it may loose some it’s vibrant color. Shrimp will be good for a couple days however.)
- This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
- Place in a shot glass with a mini fork.
- Garnish with lime zest, edible flowers.
Notes
Feel free to make this with cooked shrimp, if raw shrimp makes you squeamish.
Nutrition
- Serving Size: ¼ cup
- Calories: 39
- Sugar: 1.2 g
- Sodium: 202.8 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 3.9 g
- Fiber: 0.3 g
- Protein: 4.8 g
- Cholesterol: 36.5 mg
Hi,
I’ve become obsessed with ceviche and want to make it as a starter for my friend’s birthday soon.
Are the quantities on this recipe intented to be for a main course or something smaller?
Many thanks,
Emma
Hi Emma, the recipe in total makes about 4 1/2 cups. So it could be a main course for 3-4 people or a light starter for 16 (served in shot glasses).
This is a great recipe that I’m making for a dinner party. Would you recommend roasting the tomatillos?
Hi Nan- I don’t roast them- they are actually really good raw and fresh.
My first time making ceviche–something I’ve loved forever–was fun, easy, and looked fancy. Used two jalapenos and nasturtiums from the garden. Beautiful and tasty as an appetizer before the wild salmon dinner. I had too much “salsa” to shrimp, so I used the excess for omelets and wraps the next day. Yum.
Perfect Crystal!
Very delicious only I made my with purple onion n shrimp the small cook.ones from H.EB
These are so good! EAsy and full of flavor. Just used cooked shrimp and made a tasty easy appetizer.
What kind of onion do you use for the ceviche? Making this tomorrow for a party… cannot wait to enjoy!
White, yellow or sweet onions work best!
This looks fantastic, I look forward to making it! Beautiful pictures and recipes. Aloha,
Angela
I love the shot with the tomatillo’s skirt over its head. Reminds me of a little girl all decked out in a fancy party dress!
Yes it does!
looks divine!
looks divine!
Thanks Marianna.