Appetizers & Snacks/

Shrimp Ceviche Verde

Ceviche Verde de Camarón
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From Season 8,  Mexico—One Plate at a Time
Servings: 4to 6 as an appetizer


  • 1pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
  • 1/2cup fresh lime juice
  • 4ounces fresh tomatillos, husked, rinsed and roughly chopped
  • 1cup (loosely packed) fresh cilantro (thick bottom stems cut off)
  • Salt
  • 1serrano chile, stemmed, seeded and very finely chopped
  • 1/2habanero chile, stemmed seeded and very finely chopped
  • 2 to 3tablespoons finely chopped chives
  • 1avocado, pitted, flesh scooped from skin and cut into small cubes


Cut the shrimp into small pieces—slightly smaller than 1/2 inch—and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 teaspoon salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chiles, chives and avocado. Taste and season with more salt if you think necessary.


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