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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.



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
- 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
Keywords: shrimp ceviche, shrimp ceviche recipes, shrimp ceviche verde, prawn ceviche, shrimp ceviche recipe
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.