Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Shrimp Ceviche Verde

Ceviche Verde de Camarón

About 3 1/2 cups, serving 4 to 6 as an appetizer

From Season 8  Mexico - One Plate at a Time

Ingredients

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

Directions

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.  

Recipes