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    Home » Healthy Appetizers & Hors D'Oeuvres » Mexican Shrimp Ceviche with Tomatillo

    Mexican Shrimp Ceviche with Tomatillo

    May 1, 2012 · by Valentina · 13 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Mexican Shrimp Ceviche with Tomatillo is packed with fresh, delicious Latin flavors. And it's a beautiful, show-stopping first course.A green-tinted wine glass filled with Tomatillo Shrimp Ceviche.

    Do you have a friend who -- no matter how much time goes by without talking -- you still feel totally connected?

    Valentina and Pilar

    My dear friend Pilar lives in Madrid, Spain. I lived there for a year and -- just by chance -- my study abroad program placed me in her apartment. We became close friends instantly and we felt like sisters. Everyone actually thought we were sisters -- twins even!

    I've been back to visit her a few times over the years, and she's been here.

    Inspiration

    I can't eat shrimp in any form without thinking of Aguadulce in the south of Spain, where Pilar's family has a home. 

    In the summer, we'd sit by the beach and eat unbelievably fresh shrimp right out of the shell -- right out of the ocean!

    * This is not a Spanish recipe, nor is it a traditional or authentic Mexican Shrimp Ceviche -- the name is derived from its Latin flavors. *

     Finely chopped ingredients for Tomatillo Shrimp Ceviche recipe in a large glass measureing beaker.

    While this ceviche is made up of several ingredients, it has that super refreshing quality I love when I eat shrimp.

    What's in this recipe?

    • lime juice
    • orange juice
    • tomatillos
    • tomatoes
    • Serrano chili peppers
    • onion
    • cilantro
    • shrimp
    • salt, pepper
    • extra virgin olive oil

    Top view of Tomatillo Shrimp Ceviche in a wine glass.

    I hope you love this Mexican Shrimp Ceviche as much as I do!

    More Ceviche recipes:

    • Halibut Blood Orange Ceviche Tacos
    • Peruvian Ceviche with Rocoto Chiles
    Tomatillo Shrimp Ceviche

    Tomatillo Shrimp Ceviche

    Valentina K. Wein
    This Tomatillo Shrimp Ceviche Recipe bursts with fresh, delicious flavors. I'ts a lovely, show-stopping first course.
    Makes about 2 cups
    5 from 1 vote
    Print
    Prep Time 30 minutes mins
    Marinating Time 4 hours hrs
    Total Time 4 hours hrs 30 minutes mins
    Course Appetizer
    Cuisine Spanish
    Servings 4
    Calories 107 kcal

    Ingredients
      

    • ½ cup fresh lime juice from about 3 limes
    • 2 tablespoons fresh orange juice
    • ¾ pound fresh shrimp, peeled, deveined, and finely chopped
    • ⅓ cup tomatillo, outer husk removed, finely chopped (about 1 large tomatillo)
    • ⅓ cup tomato, washed and dried, seeds removed, finely chopped (about 1 medium-sized tomato)
    • ¼ cup red onion, finely chopped
    • 1 tablespoon Serrano pepper, washed and dried, seeds removed, super finely chopped
    • 2 tablespoons cilantro, washed and dried, finely chopped
    • salt and freshly ground black pepper
    • drizzle extra virgin olive oil

    Instructions
     

    • Mix the lime and orange juice in a medium-sized glass bowl. Add the shrimp, cover with plastic wrap, and let it marinate for at least 4 hours in the refrigerator.
    • Remove the marinating shrimp from the refrigerator and gently mix in the tomatillo, tomato, onion, pepper and cilantro, cover and return to the refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.
    • Drizzle with a bit of extra virgin olive oil and season generously to taste with salt and pepper.

    NOTES

    You can adjust the amount of Serrano pepper you add, depending on how much heat you like. The amount listed in the recipe makes the ceviche medium hot.
    Are you wondering how the shrimp in the ceviche is "cooked?" Wonder no more! The acid from the citrus actually changes the structure of the proteins in the seafood, essentially "cooking" it without using heat.

    NUTRITION

    Calories: 107kcal
    Keywords appetizers for sharing, appetizers for parties
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

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    Reader Interactions

    Comments

    1. Nicole Presley

      May 01, 2012 at 6:33 am

      Great recipe Valentina! I love the photo of you and your friend Pilar..... this post made me feel sentimental. 🙂

      Reply
      • valentina

        May 02, 2012 at 6:47 am

        Aww, thank you Nicole! 🙂

        Reply
    2. Lana

      July 03, 2012 at 5:33 am

      I love learning more about your life:) You two do look alike! I can clearly envision you sitting on the beach with her family and rating seafood caught hours before:) Memories like those make the life so much more special.
      I love ceviche and as soon as I return from Serbia, I am going to make this version (I have a great recipe form Rick Bayless that uses scallops, but this would be a great alternative).
      I'll keep in touch! Have a great holiday and a great summer with your boys! I will miss you!

      Reply
    3. Bijouxs

      May 04, 2014 at 4:11 pm

      This is my favorite way to enjoy shrimp cocktail – beautiful and fresh! Happy Cinco de Mayo Valentina!

      Reply
      • valentina

        May 06, 2014 at 5:54 am

        Thanks, Lynn! It's all better when it's fresh and beautiful! 🙂

        Reply
    4. Lisa

      June 17, 2014 at 10:21 pm

      HI Valentina,
      I was told to steam the shrimp first, then place the shrimp in lemon juice. I was told that you can only soak in lemon to "cook" fish but not shrimp. I am kind of worried because I plan to feed this to my family and don't want anyone to get sick. I am going to use previously frozen shrimp from the grocery store. I just wanted to be sure that you didnt get sick. 🙂

      Reply
      • valentina

        June 18, 2014 at 1:37 am

        Hi Lisa, yes, I've seen many recipes where the shrimp is steamed or boiled a bit before it's soaked. Some people do this and some don't -- the acid in citrus works the same way with shellfish as it does with fish, though it takes a bit longer sometimes. I've never steamed the shrimp first, and of the many times I've made this, no one has ever been sick. I think the two most important things are, 1), to be sure to use high quality, super fresh fish and/or shellfish, and 2), be sure the shrimp is completely opaque and slightly pink before serving it -- it will look the same way it does when you sauté, steam, boil, etc. The soaking times may vary, depending on the size of the cuts, how full the bowl is, etc. -- this is way I say at least 4 hours. It could be more. I hope this helps. Enjoy and thanks for visiting my site and checking out my recipes, Valentina 🙂

        Reply
    5. Gina Ruben

      May 04, 2021 at 3:35 pm

      Can't wait to make this, but I'd like to tone down the heat. If I use a jalapeno instead will it still "cook" the shrimp properly? I believe the answer is yes but.....thanks!!

      Reply
      • valentina

        May 04, 2021 at 4:46 pm

        Hi Gina. Thanks for writing in. Yes, it will absolutely work. It's the citrus that "cooks" the shrimp. Enjoy! 🙂 ~Valentina

        Reply
    6. Chef Mimi

      May 04, 2021 at 6:48 pm

      Oh my lord this looks fabulous! And I’m growing tomatillos! I’d never had much ceviche until I went to Latin and South America. Wow. I almost killed myself eating it! I love this recipe, and can’t wait to make it! I don’t get much seafood where I live but I can get good shrimp!

      Reply
      • valentina

        May 06, 2021 at 10:47 am

        HI Mimi! I'm happy you can find good shrimp there. It's one of my favorite foods. Enjoy! 🙂 ~Valentina

        Reply
    7. Janet

      July 20, 2022 at 4:23 pm

      5 stars
      Valentina,

      Thank you so much for this recipe. I've been trying to make a good ceviche for years and this is the first time I feel like I got it RIGHT!
      I used frozen peel-on large red shrimp and steamed them. Peeled them, deveined and then put the shrimp in the lemon/orange juice. Let the mixture sit for about 20 minutes while I got the rest of the chopping done. Did add finely chopped cucumber along with everything else and removed to the refrigerator until I was ready to serve.

      Reply
      • valentina

        July 21, 2022 at 4:52 pm

        Hi Janet, Thanks so much for this lovely note. I'm so happy you liked this recipe -- it's one of my favorites during the summertime. Sounds like it was a hit! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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