Shrimp Ceviche Verde
25 min4 servings (4 cups)
A bright Mexican ceviche where lime-cured shrimp is tossed with a blended green sauce of tomatillos, jalapeño, and cilantro.
| 450 g wild shrimp, peeled, cleaned, deveined, chopped into ½ inch pieces | Chop shrimp, season with salt & lime juice | Let stand 5 min, add red onion, chill 10–15 min until opaque | Stir green sauce into shrimp | Add cucumber, tomatoes & chili flakes, adjust seasoning | Chill up to 2 hrs, garnish with cilantro & serve |
| 120 ml lime juice (2–3 fresh limes) | |||||
| 1 teaspoon salt | |||||
| 30 g red onion, very thinly sliced | |||||
| 4–5 tomatillos, peeled, rinsed, and quartered | Blend tomatillos, jalapeño, cilantro, garlic, salt & oil until smooth | ||||
| ½ to 1 jalapeño, sliced | |||||
| 1 garlic clove | |||||
| ½ bunch cilantro, leaves and tender stems (about 15 g), more for garnish | |||||
| 15 ml olive oil | |||||
| ½ teaspoon salt | |||||
| 150 g English cucumber, diced | |||||
| 150 g cherry tomatoes, halved | |||||
| Chili flakes to taste |
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