Mexican Shrimp Ceviche- Aguachiles de Camarón
Prep Time
10 mins
refrigerate
40 mins
Celebrate the warm weather with this deliciously fresh appetizer.
Ingredients
Ceviche
- 1 pound roughly chopped raw shrimp peeled, tails removed, and deveined
- ½ cup lime juice freshly squeezed
- ⅓ teaspoon salt
Salsa Verde
- ½ cup lime juice freshly squeezed
- 3 tomatillos
- ½ cup fresh cilantro
- ½ serrano pepper stemmed and seeds removed for less spicy
- ⅓ teaspoon salt
Assembly
- 1 medium avocados peeled and sliced
- ½ cup cucumber peeled and sliced thin
- ¼ red onion sliced very thin
- Thinly sliced jalapeño or serrano pepper for garnish
- Chips or tostadas and cold beer for serving
Instructions
-
In a large bowl, combine shrimp, lime juice, and salt. Toss together, then cover and refrigerate while make the salsa verde.
-
In a blender, combine the lime juice, tomatillos, cilantro and ½ teaspoon salt. Blend until mixture is smooth with a few small chunks.
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Stir salsa into shrimp and refrigerate for 20 minutes or up to 2 days.
-
When ready to serve, stir in sliced avocados, cucumber, and red onion.
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Serve with chips and an ice cold beer.