Shrimp Ceviche Verde Recipe
Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and lime, a refreshing and light appetizer, perfect for parties and gatherings.
How to Make the Best Shrimp Ceviche Verde
Shrimp ceviche verde is a vibrant and refreshing appetizer that brings the bright flavors of Mexico to your table. This light dish features tender shrimp cured in fresh lime juice and combined with a tart and zesty green sauce made from tomatillos, cilantro, and jalapeños. It’s the perfect starter for a summer gathering or dinner party.
What makes this recipe special is the use of tomatillos, which give the ceviche its signature verde (green) color and a slightly tangy flavor that complements the delicate shrimp beautifully. The jalapeños add just the right amount of heat, while fresh cilantro and a squeeze of lime juice tie everything together with authentic Mexican flavors.
This no-cook appetizer is not only delicious but also impressive to serve to guests. Prepare it a few hours ahead, chill it until mealtime, and then present it in shot glasses with a mini fork for an elegant presentation that’s sure to impress.
Shrimp Ceviche Verde
Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and lime, a refreshing and light appetizer, perfect for parties and gatherings.
Ingredients
Main
Instructions
Preparation
- Place the prepped shrimp in a shallow bowl and squeeze generously with lime juice 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 lose some of its vibrant color. Shrimp will be good for a couple days however.)
Serving
- This yields 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 and edible flowers.
Notes
- The shrimp is 'cooked' by the acid in the lime juice, not by heat
- Can be made up to 8 hours ahead and refrigerated
- Best served cold as a light appetizer
- Makes about 4-5 cups total
