Go Back
+ servings
Tomatillo Shrimp Ceviche

Tomatillo Shrimp Ceviche

This Tomatillo Shrimp Ceviche Recipe bursts with fresh, delicious flavors. I'ts a lovely, show-stopping first course.

Makes about 2 cups

Course Appetizer
Cuisine Spanish
Keyword appetizers for parties, appetizers for sharing
Prep Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 4
Calories 107 kcal
Author Valentina K. Wein


  • ½ cup fresh lime juice from about 3 limes
  • 2 tablespoons fresh orange juice
  • ¾ pound fresh shrimp, peeled, deveined, and finely chopped
  • cup tomatillo, outer husk removed, finely chopped (about 1 large tomatillo)
  • 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


  1. 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.
  2. 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.
  3. Drizzle with a bit of extra virgin olive oil and season generously to taste with salt and pepper.

Recipe 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.