Shrimp Ceviche Verde (Mexican Green Ceviche )

Name: Shrimp Ceviche Verde (Mexican Green Ceviche )
Prep time: PT-496403H2M19S
Cook time: 45 min
Cuisine: Mexican
Ingredients: 1 lb wild shrimp, peeled, cleaned, and deveined; ½ cup lime juice (2-3 fresh limes); 1 teaspoon salt; ¼ cup red onion, very thinly sliced; 4-5 tomatillos, peeled, rinsed, and quartered; ½ to 1 jalapeño, sliced; 1 garlic clove; 1/2 bunch cilantro, leaves and tender stems (about 1 cup), more for garnish; 1 tablespoon olive oil; ½ teaspoon salt; 1 cup english cucumber, diced; 1 cup cherry tomatoes, halved; chili flakes to taste

By:

Sarah

Published:

August 17, 2026

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Shrimp Ceviche Verde, also known as Mexican Green Ceviche, is a vibrant, refreshing dish that brings the flavors of the sea right to your table. With its zesty lime marinade and robust green sauce featuring tomatillos and jalapeños, it’s a feast for your tastebuds. The sweet, delicate shrimp soak up all the flavors while becoming tender and opaque, creating a stunning dish that’s both light and satisfying. Perfect for summer gatherings or any time you want a taste of the ocean, this ceviche is like sunshine on a plate.

Shrimp Ceviche Verde (Mexican Green Ceviche ) 9

I still remember the first time I experienced this dish at a local taqueria. The fresh ingredients and lively flavors sparked a love affair with ceviche that I knew I had to recreate at home. Now, this simple yet delicious recipe has become a staple at my summer cookouts and family gatherings. There’s something so satisfying about serving a dish that feels gourmet, yet is surprisingly easy to make. Trust me, once you try this shrimp ceviche verde, you’re going to want it as a regular part of your appetizer rotation!

Why You’ll Love This Recipe

Simple & Quick: This ceviche comes together in under an hour, making it perfect for impromptu gatherings.
Irresistible Flavor: The punchy acidity of lime combined with the earthy flavor of tomatillos creates a mouthwatering contrast with the sweet shrimp.
Eye-Catching Appeal: The bright colors of the green sauce and fresh vegetables make this dish a visual delight!
Flexible Serving: Enjoy it as an appetizer, a light meal, or even a fun snack with tortilla chips.
Diet-Friendly Options: Naturally gluten-free and low-carb, it’s a healthy choice for various diets.

Ingredients You’ll Need

1 lb wild shrimp, peeled, cleaned, and deveined: Look for the freshest shrimp you can find; wild-caught is often more flavorful.
½ cup lime juice (2-3 fresh limes): Freshly squeezed lime juice is essential for that zesty kick that ceviche is known for.
1 teaspoon salt: Enhances the taste of the shrimp, bringing out its natural sweetness.
¼ cup red onion, very thinly sliced: Adds a mild, sweet crunch to the ceviche.
4-5 tomatillos, peeled, rinsed, and quartered: These provide the bright green hue and tangy flavor characteristic of the dish.
½ to 1 jalapeño, sliced: Adjust according to your spice preference; it adds a nice kick without overwhelming the other flavors.
1 garlic clove: Infuses the dish with aromatic flavor; fresh garlic is best.
½ bunch cilantro, leaves and tender stems (about 1 cup): This herb brings freshness; feel free to add more if you’re a cilantro lover!
1 tablespoon olive oil: Just enough to enhance the green sauce’s richness; you can use avocado oil as a substitute.
½ teaspoon salt: To season the green sauce and bring all the flavors together.
1 cup English cucumber, diced: Adds a refreshing crunch; if you don’t have English cucumber, regular cucumber works too.
1 cup cherry tomatoes, halved: Sweet and juicy, they contrast beautifully with the other flavors.
Chili flakes to taste: For those who love a little extra heat.

How to Make Shrimp Ceviche Verde (Mexican Green Ceviche)

Prepare the Shrimp: Begin by thoroughly cleaning the shrimp. Use the sharp tip of a paring knife to remove any remaining “veins,” which are the digestive tract. Chop the shrimp into small, roughly ½-inch pieces and place them in a wide, shallow bowl in a single layer.
Marinate the Shrimp: Season the shrimp with 1 teaspoon of salt and cover them with ½ cup of lime juice, ensuring they’re well coated. Let them sit for about 5 minutes. Then, gently mix in the red onions and refrigerate for an additional 10-15 minutes until the shrimp turns opaque.
Make the Green Sauce: In a blender or food processor, combine the quartered tomatillos, jalapeño slices, cilantro, garlic, ½ teaspoon of salt, and 1 tablespoon of olive oil. Strain out ¼ cup of the lime juice from the shrimp and add that to the blender. If your kitchen is warm, toss in an ice cube for a cool blend. Blend until smooth.
Combine Ingredients: Once the shrimp have cured, add the diced cucumber, halved cherry tomatoes, and the freshly blended green sauce. Stir gently until everything is evenly mixed.
Adjust the Seasoning: Taste your ceviche and adjust the seasoning. If you like it spicier, sprinkle in chili flakes or chop more jalapeño as desired. Let it chill in the refrigerator for up to two hours.
Garnish and Serve: Before serving, garnish with additional cilantro leaves. Present with crispy tortilla chips for a delightful crunch.

Storing & Reheating

To store your ceviche, place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you want to keep it longer, freezing isn’t recommended, as the texture of shrimp can change upon thawing. When ready to enjoy leftovers, simply take them out of the fridge—there’s no need for reheating as ceviche is best served chilled.

Chef’s Helpful Tips

Be thorough when cleaning shrimp; any remaining veins can affect the taste.
For the freshest flavor, use juice from actual lime rather than bottled.
Allow the shrimp enough time to cure in the lime juice; this makes the difference between tender ceviche and chewy shrimp.
Feel free to switch up the vegetables! Avocado or radishes make great additions.
This ceviche tastes even better after sitting for an hour, giving the flavors a chance to meld together.
Garnish with extra lime wedges on the side for those who enjoy a zesty finish.

Savoring the flavors of Shrimp Ceviche Verde feels like a mini-vacation to the seaside, brightening up any occasion. The combination of fresh ingredients comes together so wonderfully, enticing everyone to partake in a bite. With all the benefits this dish has to offer—from its zesty taste to vibrant colors—it’s a perfect dish for gatherings, or even just a treat for yourself. I encourage you to experiment with ingredients and spices to make it your own. Enjoy the process and the delicious results!

Recipe FAQs

What type of shrimp is best for ceviche?

Wild-caught shrimp is generally considered the best choice for ceviche due to its superior flavor and texture. Look for shrimp that is fresh, firm, and has a slight ocean smell.

Can I prepare ceviche the night before?

Ceviche is best eaten the day it’s prepared. However, if you need to prepare it in advance, you can marinate the shrimp and prepare the green sauce beforehand but combine them just before serving for the best texture and flavor.

How do I make my ceviche less spicy?

To reduce the spice level, use less jalapeño or remove the seeds and membranes, where most of the heat resides. You can also balance the heat by adding a bit more cucumber or avocado for creaminess.

What can I serve with ceviche?

Ceviche is delightful on its own but pairs perfectly with crispy tortilla chips, fresh avocado slices, or served atop tostadas for a fun twist. You can also use it as a topping for grilled fish or tacos!