• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Seafood » Shellfish Recipes » Shrimp » Authentic Ceviche Verde

    Published: May 24, 2017 Modified: Aug 18, 2024 by Catherine Arena Leave a Comment

    Authentic Ceviche Verde

    Share on Social!

    457 shares
    • Facebook
    Jump to Recipe Print Recipe
    Ceviche Verde (Mexican Green Ceviche) Pinterest Image.
    Ceviche Verde (Mexican Green Ceviche) Pinterest Image.

    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) served in brandy glasses on top of a slate board with a tomatillo and habanero pepper beside it.

    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.

    Jump to:
    • What are Tomatillos?
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Mexican Dishes You Will Love
    • 📖 Recipe

    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

    Ingredients to make the green ceviche.

    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:

    The tomatillos added to a blender.

    Step 3: Add the tomatillos to a blender and coarsely blend. Set aside.

    The shrimp, scallions, garlic and peppers added to a glass bowl to make the ceviche verde.

    Step 4: Add the shrimps, chopped garlic, serrano (and habanero pepper if using) peppers and scallions to a large bowl.

    The shrimp, garlic, scallions, lime juice and cilantro added to a glass mixing 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.

    Ceviche verde marinating in a glass bowl.

    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.

    Ceviche Verde (Green Ceviche) served in brandy glasses on top of a slate board with a tomatillo and habanero pepper beside it.

    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

    Can I make ceviche verde ahead of time?

    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.

    How long does this dish last in the fridge?

    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.

    Can I use frozen shrimp for this recipe?

    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.

    Is ceviche safe to eat raw?

    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.

    Other Mexican Dishes You Will Love

    • Fully assembled aguachile de camaron platter topped with onions, avocado and cucumbers.
      Aguachile de Camarón
    • Cilantro Lime Rice (Arroz con Cilantro) served in a white bowl and topped with extra cilantro and lime wedges.
      Cilantro Lime Rice
    • Tacos Gobernador (Tacos de Camaron Gobernador) served on a white platter with a side of avocado cilantro sauce and lime wedges,
      Tacos Gobernador
    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Ceviche Verde (Green Ceviche) served in brandy glasses on top of a slate board with a tomatillo and habanero pepper beside it.

    Ceviche Verde (Green Ceviche)

    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.
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Lunch
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 5
    Calories: 86kcal
    Author: Catherine Arena

    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

    Recipe Notes:
    Heat: Despite the serrano and habanero peppers, this recipe isn’t very spicy. The lime juice helps to mellow out the heat in the peppers. For more heat, top the ceviche with additional chopped peppers before serving.
    Serving: Serve the ceviche in clear glasses to highlight its vibrant, appealing color.

    Nutrition

    Serving: 5 | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 6mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Shrimp

    • Camarones a la Criolla served in a white bowl with a side of white rice.
      Camarones a la Criolla
    • Camarones a la Plancha (Camarones a la Parrilla) or Grilled Shrimp served on a white platter, topped with red pickled onions and lemon wedges.
      Camarones a la Plancha (or Parrilla)
    • Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.
      Sopa de Mariscos (Caldo de Mariscos)
    • Asopao de Camarones (Shrimp Stew Pottage)served in a white bowl with tostones.
      Asopao de Camarones

    Subscribe

     
     

    Reader Interactions

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required