Description
Cool, zesty, and bursting with fresh flavor, this Shrimp Ceviche Verde pairs tender shrimp with a vibrant tomatillo-cilantro-lime sauce, crisp cucumber, and juicy summer tomatoes.
Ingredients
Units
Scale
- 1 lb wild shrimp, peeled, cleaned, and deveined ( see notes)
- 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
- 1 garlic clove
- 1/2 bunch cilantro, leaves and tender stems (about 1 cup), more for garnish
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- Chili flakes to taste
Instructions
- Prep the shrimp. Make sure to remove all “veins”- these are actually the digestive tract of the shrimp, so clean this well using the sharp tip of a paring knife. Chop the shrimp into small, ½ inch pieces and place in a wide, shallow bowl. The goal is to have them close to a single layer.
- “Cook” the shrimp. Season the shrimp with the salt and cover with the lime juice; mix to coat well. Let this stand for 5 minutes, then add the red onions and mix again. Place in the fridge for 10-15 more minutes, or until the shrimp turns opaque.
- Green Sauce. In a blender or food processor, add the quartered tomatillos, jalapeño slices, cilantro, garlic, salt and olive oil. Strain ¼ cup of the lime juice from the curing shrimp into the blender. If your kitchen is hot, add an ice cube. Blend until smooth.
- Combine. To the shrimp, add the cucumbers, tomatoes, and green sauce and mix until combined.
- Taste and adjust salt and spice level to taste. You can add chili flakes or finely chopped jalapeño.
- Refrigerate until serving, up to 2 hours. Garnish with a few more cilantro leaves; serve with tortilla chips.
Notes
Shrimp. Feel free to make this with cooked shrimp if raw shrimp makes you squeamish. If using raw shrimp, always opt for wild shrimp- Trader Joe’s carries wild Argentinian shrimp, my favorite. You can also make this with wild ocean fish- wild red snapper, corvina, sea bass, mahi-mahi, halibut, or scallops. You really want to stay away from anything farmed.
Leftovers will keep up to 2 days in an airtight container in the refrigerator.
If making ahead (can be made 8 hours ahead), wait to add the cucumber and tomatoes until serving.
Nutrition
- Serving Size: ½ cup
- Calories: 81
- Sugar: 2 g
- Sodium: 506.3 mg
- Fat: 2.3 g
- Saturated Fat: 0.3 g
- Carbohydrates: 4.1 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 91.2 mg
