This Ceviche Verde (Green Ceviche) combines succulent shrimp, tangy tomatillos, fiery peppers, scallions, garlic, cilantro, creamy avocado, and lime juice for a bold Mexican dish that’s refreshing and delicious.
Ceviche verde (green ceviche), is a refreshing, zesty twist on your classic more traditional ceviche dishes. For example unlike ceviche de pescado (fish ceviche) that gets its pink hue from tomatoes and bell peppers, ceviche verde gets its striking green color from a combination of fresh cilantro, tomatillos, serrano and habanero peppers. For this recipe we used large shrimps but its easy interchangeable with firm fish, scallops or octopus. Perfect for hot summer days, family gatherings and parties.
What are Tomatillos?
Tomatillos are small round fruits that are native to Mexico and Central America and are a staple in Mexican cuisine. They’re the the prominent ingredient in the popular delicious Mexican salsa verde (green sauce) served with many Mexican dishes. They’re tangy, tart, and slightly citrusy. Typically green in color, although they can also ripen to yellow or purple. They grow inside a papery husk that must be removed before using in cooking.
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Reasons to Love this Recipe
- Fresh and Flavorful: This recipe is full of refreshing flavors. It’s the perfect balance between zesty, lightly spicy, and tangy! One of our favorites for sure!
- Healthy and Light: Packed with lean protein, healthy fats, and fresh vegetables, it’s not only nutrition but perfect for anyone watching their diet. Pair with a light side for a complete meal.
- Easy to Prepare: This ceviche comes together quickly, making it perfect for busy moments, last-minute gatherings or holiday entertaining.
- Versatile: Great as an appetizer or a light main dish.
- Perfect for Entertaining: This ceviche dish is not only delicious but visually stunning! Perfect for entertaining and holidays.
Ingredients
Shrimp: Both raw and cooked shrimp work here.
Tomatillos: Tomatillos give this dish a natural zesty flavor that balances well with all the other ingredients, perfectly.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Seafood Options: Substitute shrimp for snapper, mahi – mahi, tilapia, or cooked scallops or octopus for a different flavor.
- Milder Heat: If you’re not fond of habanero and serrano peppers, try milder peppers like jalapeños or skip the peppers entirely for a less spicy version.
- Herb Alternatives: If you do not like cilantro, try replacing with fresh parsley or a mix of herbs like mint and basil for a unique flavor profile. (Note: We have not tried this mix of herbs but believe would be a delicious combination!)
- Tomatillos: If tomatillos are hard to find in your area, use green tomatoes or chopped green bell peppers and lime for a similar tangy taste.
- Vegan Variation: Replace the shrimp with diced hearts of palm, mushrooms, or tofu for a delicious plant-based alternative.
Instructions
Preparing the tomatillos:
Step 1: Remove the papery husks from the tomatillos and discard. Rinse under cool water.
Step 2: Quarter the tomatillos.
Blending the tomatillo sauce:
Step 3: Add the tomatillos to a blender and coarsely blend. Set aside.
Step 4: Add the shrimps, chopped garlic, serrano (and habanero pepper if using) peppers and scallions to a large bowl.
Step 5: Pour the tomatillo blend into the bowl, then add the lime juice, chopped cilantro, and avocado cubes. Stir everything together until well combined.
Step 6: Cover and refrigerate for one to two hours. When ready to serve, season with a little salt and pepper to taste. Serve with a side of tortilla chips if you like.
Expert Tips
- Fresh is Best: Use the freshest shrimp, frozen shrimps works well too!
- Chill Before Serving: Let the ceviche marinate in the fridge for at least 45 minutes to allow the flavors to meld and the shrimp to “cook” in the lime juice.
- Cut Evenly: Dice the shrimps into uniform pieces so that every piece is “cooked” evenly.
- Serve Immediately: Ceviche is best enjoyed fresh. Serve it right after marinating for the freshest flavor. If you need to store it, keep it in the fridge for up to 24 hours.
- Presentation: Serve your ceviche in a clear glass bowl or individual cups to show off its vibrant colors, and garnish with extra cilantro, lime wedges, or sliced avocado.
Recipe FAQs
Yes, you can prepare this ceviche dish 24 hours in advance, but it’s best to eat it the same day. Prepare the seafood and veggies, but add the avocado just before serving to prevent it from browning.
Although it is best eaten fresh, it can be stored in an airtight container in the fridge for up to 24 hours. After that, the texture of the seafood may change. Do not consume after 48 hours.
Yes, frozen shrimps work well. Thaw them thoroughly, rinse and make sure to drain any excess water before using. Fresh shrimp will always give the best texture and flavor, though.
Seafood or shrimp in ceviche is “cooked” by the acidity of the lime juice, which kills most harmful bacteria. However, it’s important to use fresh, high-quality seafood to minimize any risk.
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📖 Recipe
Ceviche Verde (Green Ceviche)
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2-4 green tomatillos husked removed, rinsed and quartered
- 4 cloves garlic finely minced
- 4 scallions rinsed and chopped
- ¾ cup fresh lime juice
- handful of fresh cilantro rinsed and finely chopped
- 1 serrano pepper rinsed, seeds and membrane removed and chopped
- 1 habanero pepper rinsed, seeds and membrane removed and chopped
- 1 avocado cubed
- salt and ground pepper to taste
- tortilla chips for serving – optional
Instructions
- Add the quartered tomatillos to a blender and coarsely blend. Set aside.
- Add the shrimp, garlic, serrano, habanero pepper peppers, and scallions to a large bowl.
- Pour the tomatillo blend into the bowl, then add the lime juice, cilantro, and avocado cubes. Stir everything together until well combined.
- Cover and refrigerate for one to two hours. When ready to serve, season with a little salt and pepper to taste. Serve with a side of tortilla chips if you like.
Notes
Nutrition
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