This Mexican Shrimp Ceviche with Tomatillo is packed with fresh, delicious Latin flavors. And it’s a beautiful, show-stopping first course.
Do you have a friend who — no matter how much time goes by without talking — you still feel totally connected?
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. *
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
I hope you love this Mexican Shrimp Ceviche as much as I do!
More Ceviche recipes:
Tomatillo Shrimp Ceviche
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
Nicole Presley says
Great recipe Valentina! I love the photo of you and your friend Pilar….. this post made me feel sentimental. 🙂
valentina says
Aww, thank you Nicole! 🙂
Lana says
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!
Bijouxs says
This is my favorite way to enjoy shrimp cocktail – beautiful and fresh! Happy Cinco de Mayo Valentina!
valentina says
Thanks, Lynn! It’s all better when it’s fresh and beautiful! 🙂
Lisa says
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. 🙂
valentina says
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 🙂
Gina Ruben says
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!!
valentina says
Hi Gina. Thanks for writing in. Yes, it will absolutely work. It’s the citrus that “cooks” the shrimp. Enjoy! 🙂 ~Valentina
Chef Mimi says
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!
valentina says
HI Mimi! I’m happy you can find good shrimp there. It’s one of my favorite foods. Enjoy! 🙂 ~Valentina