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Shrimp Ceviche with fresh tomatillo, cilantro and Lime

Shrimp Ceviche Verde

  • Author: Sylvia Fountaine
  • 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


Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and Lime, a refreshing and light appetizer, perfect for parties and gatherings.


  • 1 lb Peeled Raw (or cooked) Shrimp, thawed, tails removed and cut into bite-sized pieces
  • Juice form 12 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


  1. Place the prepped prawns in a shallow bowl and squeeze generously with lime, to “cook” the shrimp, about 20-30 minutes, turning halfway through.
  2. Place the finely diced cucumbers into the same bowl. 
  3. 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.  
  4. Taste and adjust salt and lime juice.
  5. 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.)  
  6. This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
  7. Place in a shot glass with a mini fork
  8. Garnish with lime zest, edible flowers.


Feel free to make this with cooked shrimp, if raw shrimp makes you squeamish.


  • 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

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