Ceviche Verde (Green Ceviche)

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

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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.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Lunch

Cuisine: Mexican

Servings:

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.

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