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Mexican Shrimp Ceviche- Aguachiles de Camarón
Prep Time
10 mins
40 mins
Celebrate the warm weather with this deliciously fresh appetizer.
Author: Jackie
  • 1 pound roughly chopped raw shrimp peeled, tails removed, and deveined
  • 1/2 cup lime juice freshly squeezed
  • 1/3 teaspoon salt
Salsa Verde
  • 1/2 cup lime juice freshly squeezed
  • 3 tomatillos
  • 1/2 cup fresh cilantro
  • 1/2 serrano pepper stemmed and seeds removed for less spicy
  • 1/3 teaspoon salt
  • 1 medium avocados peeled and sliced
  • 1/2 cup cucumber peeled and sliced thin
  • 1/4 red onion sliced very thin
  • Thinly sliced jalapeño or serrano pepper for garnish
  • Chips or tostadas and cold beer for serving
  1. In a large bowl, combine shrimp, lime juice, and salt. Toss together, then cover and refrigerate while make the salsa verde.
  2. In a blender, combine the lime juice, tomatillos, cilantro and 1/2 teaspoon salt. Blend until mixture is smooth with a few small chunks.
  3. Stir salsa into shrimp and refrigerate for 20 minutes or up to 2 days.
  4. When ready to serve, stir in sliced avocados, cucumber, and red onion.
  5. Serve with chips and an ice cold beer.