Mexican•healthy

Shrimp Ceviche Verde

Shrimp Ceviche Verde Appetizer with fresh tomatillo, cilantro and Lime, a refreshing and light appetizer, perfect for parties and gatherings.

Ingredients

Quantities are shown as originally provided.

1 lb Peeled Raw (or cooked) Shrimp, thawed, tails removed and cut into bite-sized pieces
Juice form 1-2 limes
1 English cucumber (divided) Cut half into big chunks, and finely dice the second half.
1 1/2 lb Tomatillos, husked, rinsed and quartered
1/2 bunch cilantro- leaves and tender stems ( about 1 cup, packed)
1 jalapeno (or more for spicy)
1/4 cup sliced onion
3 T lime juice plus zest for garnish
1 tsp sugar ( or agave)
1 1/2 tsp kosher salt
1 T olive oil

1
Place the prepped prawns in a shallow bowl and squeeze generously with lime, to “cook” the shrimp, about 20-30 minutes, turning halfway through.
2
Place the finely diced cucumbers into the same bowl.
3
Place the remaining cucumber, tomatillos, onion, jalapeño and cilantro into a food processor and pulse repeatedly until very finely chopped ( but not smooth). Add to the shrimp bowl, and stir in salt, sugar and olive oil.
4
Taste and adjust salt and lime juice.
5
Refrigerate until serving, up to 8 hours. ( It’s fine to refrigerate overnight but it may loose some it’s vibrant color. Shrimp will be good for a couple days however.)
6
This 4-5 cups, enough for 20 people to have a 1/4 cup serving.
7
Place in a shot glass with a mini fork.
8
Garnish with lime zest, edible flowers.