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.
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
- Serrano chili peppers
- 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
- 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
- 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.