Ceviche Verde or Green Ceviche is one of my favorite appetizers. So healthy and superbly delicious, I should be having Ceviche Verde everyday! It’s so light, refreshing and incredibly flavorful. You will love this dish today, tomorrow, always!
Ceviche is normally small pieces of raw seafood cooked and marinated with limes or lemons. The acidity cooks the seafood. You can add red onions, white onions, tomatoes, avocados, cucumbers, cilantro, scallions, olives and chili peppers. Whatever you prefer in your ceviche, you can add. You can even make a vegetarian ceviche! Here is my version on a delicious vegetarian ceviche, Mushroom Ceviche.
This Ceviche Verde is made with one key ingredient. Tomatillos! Remember what those are from my past post of Chilaquiles Verdes with Chicken? Tomatillos, originated in Mexico and are considered the “Mexican Tomato.” Shown below, they have a green husk that covers them as they grow and as the tomatillo starts to ripen it will break through the husk. One thing to keep in mind when you purchase tomatillos is to look out for the husk to be green and not brown as this indicates it’s quality for this particular recipe and certain sauces. If the husk is brown, it may indicate that the tomatillo is more ripe and is better useful in other dishes. Normally, these may or may not be green inside. Tomatillos can be green, yellow, red or purple.
I use tomatillos quite a bit. Especially since I make a lot of salsa verde or green sauce. Yes, salsa verde uses tomatillos as its main ingredient. Can’t make green sauce without these babies! In case you are interested in trying it, here is another of my recipes with green sauce, Mexican Empanadas with Green Sauce.
Tomatillos, also have a tartness to them that enhances the flavor in my Ceviche Verde and with all the other combination of ingredients, this appetizer is a winner! The cilantro, garlic, serrano peppers, habanero peppers, scallions, limes and avocados…Mmmmm… Mmmmm…GOOD!
Ok do not let the fact that I said habanero and serrano peppers in that last statement scare you. Let me explain, for some reason acidic liquids such as lime juice weakens the heat in a chili pepper. As a matter of fact for this Ceviche Verde I used 2 habaneros and 1 serrano and yet I didn’t feel the heat.
Maybe you don’t know, did you know that June 28th is El dia del Ceviche or The Day of the Ceviche?
Okay so lets get to making this delicious Ceviche Verde! Ohh and by the way, if you let it marinate overnight, it tastes even more delicious!
|Meal type||Appetizer, Snack, Starter|
- 1 Pound small raw shrimp (peeled and deveined)
- 1-2 tomatillos (husk removed, rinsed and chopped into quarters)
- 1 avocado (seed removed and into quarter inch cubes)
- 4 garlic cloves (finely chopped)
- 4 scallions (rinsed and chopped)
- 1-2 habernero peppers (seeds removed and finely chopped)
- 1 serrano pepper (seeds and membrane removed, finely chopped)
- 1/2 cup lime juice (use fresh limes)
- a handful of cilantro
- salt and pepper (to taste)
- tortilla chips
|Peel and devein shrimp and place in a plastic bowl. Place in the refrigerator until ready to use.|
|Remove husk from tomatillo, rinse and quarter. Juice limes. Rinse cilantro. Place all in a blender or chopper and blend until smooth. Pour all the liquid into shrimp bowl. Remove seed from avocado and cut into quarter inch pieces. Chop scallions and garlic. Add to bowl and refrigerate for a few hours or better if marinated overnight. Add salt , pepper and finely chopped habanero, serrano peppers when ready to serve.|
|Serve in small glasses, shot glasses or martini glasses. Serve with tortilla chips or by itself. Enjoy!|
|Serves 4 or more if served in shot glasses.|