Shrimp Ceviche Verde Appetizer
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Shrimp Ceviche Verde Appetizer
Ingredients
- 1 lb Peeled Raw Shrimp, thawed, tails removed and cut into bite-sized pieces
- 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
- 1 jalapeno
- 1/4 cup sliced onion
- 3 T lime juice plus zest for garnish
- 1 tsp sugar
- 1 1/2 tsp kosher salt
- 1 T olive oil
Instructions
7 steps
- 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.
20 min - 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.
- 6
Place in a shot glass with a mini fork.
- 7
Garnish with lime zest, edible flowers.
Progress
0 / 7 steps
Nutrition
Per serving
Calories
39cal
Protein
4.8g
Carbs
3.9g
Fat
0.9g
Fiber
0.3g
Sugar
1.2g
Sodium
203mg
Saturated Fat
0.1g
