Shrimp Ceviche Verde

Ceviche Verde de Camarón
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.


  1. Rick your the greatest!
    We stoped at your restaurant last fall via MN
    Can’t wait to come back

  2. This looks yummy, but I was looking for the recipes that you made when you went to one of the Mexican cities and when you made the same dish it look like fresh raw shrimp look so good with all the ingredients added to. Like I said don’t know if this is the one but the lime juice once completed made my mouth water. Love watching you in the evenings NY time.

    1. I am also looking for the recipe that you made when you went to street vendors in Mexico Cities and marinated the raw shrimp in lime juice for 1-4 hours depending on individual taste

      1. Hi Candy-usually when Chef Bayless travels and prepares a recipe in that city or town we do not publish those recipes. Can you tell me what season that was?

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