¡Órale! Let’s get this fiesta started with a dish that’s as refreshing as it is flavorful – Shrimp Ceviche Verde. This ain’t your abuela’s ceviche. It’s got a bright green twist thanks to tangy tomatillos, a kick from jalapeños, and all the freshness of cilantro and lime. It’s the perfect light and easy appetizer.
What the Heck is a Tomatillo?
If you’ve ever spotted those little green guys hiding under a papery husk at the market, you’ve seen tomatillos. They might look like tomatoes, but they pack their own unique flavor. Think lemony, slightly tart, and oh-so-fresh – perfect for salsas and, you guessed it, ceviche. They’re like the quirky cousin of the tomato, and I’m here for it!
H2: Why Tomatillos Rock My Ceviche
I used to roast tomatillos all the time, thinking that would make them tastier. Turns out, I was wrong! In their raw form, they add this incredible brightness that takes ceviche to the next level. It’s like when someone truly sees you for who you are – beautiful, just like those tomatillos.
Shrimp Ceviche Verde – Bite-Sized Flavor Bombs
Get ready for a fresh, tangy appetizer that’ll have your guests raving. This Shrimp Ceviche Verde is a delicious twist on the classic, with a vibrant green salsa and bright citrus flavors. Plus, these elegant shot glass servings make it a total party pleaser!
What You’ll Need:
- 1 lb peeled raw (or cooked) shrimp, thawed, tails removed, cut into bite-sized pieces
- Juice from 1-2 limes
- 1 English cucumber (divided) – half cut into chunks, the other half finely diced
- 1 1/2 lb tomatillos, husked, rinsed, quartered
- 1/2 bunch cilantro (about 1 cup, packed)
- 1 jalapeno (or more if you like it hot!)
- 1/4 cup sliced onion
- 3 tbsp lime juice plus zest for garnish
- 1 tsp sugar (or agave)
- 1 1/2 tsp kosher salt
- 1 tbsp olive oil
Let’s Make Some Ceviche Magic
- Citrus “cooking”: Place shrimp in a shallow bowl and cover with lime juice. Let sit 20-30 minutes, turning halfway through, until the shrimp turn slightly opaque.
- Cucumber crunch: Add finely diced cucumber to the shrimp bowl.
- Salsa verde time: Pulse the remaining cucumber, tomatillos, onion, jalapeño, and cilantro in a food processor until finely chopped (not a puree!).
- Mix it up: Combine shrimp and cucumber with the salsa verde. Stir in salt, sugar, and olive oil.
- Flavor check: Give it a taste! Adjust salt and lime juice to your liking.
- Chill out: Refrigerate for at least an hour (or up to 8) for the flavors to meld. Note: It might lose some of its vibrant color overnight, but it’ll still taste amazing!
- Party prep: This recipe yields around 4-5 cups – enough for 20 tasty servings. Spoon ceviche into shot glasses.
- Garnish galore: Sprinkle with lime zest and pop on some edible flowers for extra flair. Provide mini forks for easy scooping.
¡Salud! Enjoy these flavor-packed Shrimp Ceviche Verde bites. They’re a guaranteed hit at any gathering!