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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Ceviche/Cebiche » Salsa Verde Shrimp Ceviche!

Salsa Verde Shrimp Ceviche!

June 12, 2021Leave a Comment

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Salsa verde shrimp ceviche! You know how much I love salsa and how much I enjoy shrimp! I am not one to enter recipe contest. It’s just not my thing. But, there comes a time when you have to challenge yourself to learn and grow! Fresh, fresh, fresh is what you are going to get with this recipe for salsa verde shrimp ceviche.

ceviche served in a glass with fresh shrimp garnish on rim

Sam’s Salsa Recipe Challenge!

This is not a sponsored post, but my first official recipe challenge. As you can imagine I am approached on a daily basis, through social media and email, from different brands. Since my blog is dedicated to mostly traditional Mexican flavors and ingredients, I am selective. When I read the ingredients on the container of Sam’s Fresh Salsa, I decided to go for it! You can purchase Sam’s Fresh Salsa at ShopRite, Acme and Safeway. Find them on Facebook and Instagram too!

ceviche served in glassed with chips, sam's salsa verde in the backround

Fresh Ingredients Required!

Tomatillos, garlic(garlic water, citric acid), onions, lime juice, organic blue agave, cilantro, jalapeño peppers and salt. Those are the ingredients that go into this fresh salsa verde. Citric acid, I actually use in my homemade chile limon seasoning. This salsa verde reminds me of the salsa cruda I serve with pork carnitas. Tasty!!

Sam's Salsa Verde in container with lid off

Cooked Shrimp In Ceviche??

True ceviche is prepared by cooking the raw, uncooked seafood in lime juice. I love it that way! But I also enjoy mixing traditional boiled shrimp into my ceviche and aguachile sometimes. Both add different flavors and textures to the ceviche recipe. I have friends who will not dare eat ceviche cooked with lime juice and that’s ok. I prepare it with all traditional cooked seafood and it’s still delicious!

a collage of shrimp being prepared for ceviche

You All Know I Love Preparing Salsa!

I do! I started on my salsa making journey forty years ago! Wow! I am that old, lol! No, but seriously, I was fifteen years old and my parents, Ramiro and Blanca Mendez, had opened a small Mexican food restaurant in Houston. On the weekends, I would go with my dad at five o’clock in the morning. My job was to prepare fresh salsa for the day. I became an expert at pico de gallo and the green sauce(tomatillo avocado salsa), lol! I have prepared gallons and gallons of all kinds of salsa in those forty years!

collage of salsa verde shrimp ceviche

But, What Recipe Should I Prepare?

I wanted my recipe to shout, fresh! After a few minutes of thinking what recipe I wanted to prepare with Sam’s Fresh Salsa Verde, I knew it would be ceviche! We are heading into summer full speed ahead, pandemic or no pandemic. Most of us have a close knit of friends and family that we enjoy getting together with and we are hungry! Lol! Cooking and sharing foods brings me great joy.

ceviche up close

Recipe Contest

As soon as I know more details about how the winner of the contest will be chosen, I will update you all with the information.

top view of plated shrimp ceviche with container of fresh salsa verde
plated shrimp ceviche in 4 glasses with tortilla chips
close up of shrimp ceviche in a glass

Salsa Verde Shrimp Ceviche

You all know how much I enjoy fresh made salsa, right? I took the challenge and entered my recipe for Salsa Verde Shrimp Ceviche that includes Sam's Fresh Salsa Verde! This is my first real recipe contest and I can't wait for you all to try this easy and delicious shrimp ceviche. Perfect for this warm weather!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 45 minutes minutes
Cook Time: 25 minutes minutes
Shrimp In Lime Juice: 1 hour hour 30 minutes minutes
Total Time: 2 hours hours 40 minutes minutes
Servings: 10 Servings

Ingredients

  • 2 pounds large uncooked shrimp
  • 2 cups fresh lime juice(25 or more large limes) plus more lime wedges for garnish
  • 1 1/2 large Cucumbers partially peeled and diced
  • 1 medium red onion finely diced or thinly sliced
  • 3 large jalapeños or serrano peppers minced
  • 2 poblanos previously roasted and diced
  • 6 tomatillos washed and finely diced
  • 1/2 cup Cilantro finely chopped
  • 2 12 oz containers
  • Salt and Pepper to taste
  • 2 large Avocados diced
  • Corn tortilla chips
  • Saltine crackers

Instructions

  • Bring 10 cups of water to a light boil.
  • Peel, clean and devein the shrimp. Reserve the shrimp shells. Leave 10 or more shrimp with the tail on. Transfer shrimp to a colander and rinse under cold water. Keep chilled.
  • Juice enough limes to fill 2 cups(16 oz). Set aside.
  • Take 1 pound of the uncooked shrimp(with no tails) and chop each shrimp into 4 pieces. Transfer to a glass bowl. Cover with 1 cup of fresh lime juice. Cover with lid or plastic wrap and refrigerate for 1 hour.
  • Drop shrimp shells into boiling water and cook for 10 minutes. Using a strainer remove the shells and discard. Immediately drop in the remaining uncooked shrimp. Cook for 3-4 minutes.
  • Pour out 4 cups of the shrimp broth into a large measuring cup. Drain the remaining water from shrimp and rinse under very cold water.
  • Transfer 4 cups of shrimp broth and cooked shrimp to refrigerator until chilled.
  • Roast the two poblano peppers directly under the broiler for 15-20 minutes, turning halfway through. Transfer to plastic bag and let cool.
  • Finely dice and chop the cucumbers, jalapeños, onion, tomatillos and cilantro. Peel, deseed and dice poblanos last.
  • In a deep large bowl, add cucumber, tomatillo, red onion, jalapeño and cilantro. Pour in reserved lime juice, chilled shrimp broth,18 ounces of Sam's Fresh Salsa Verde and shrimp cooked in lime juice, including juice. Stir well to combine.
  • Reserve the shrimp with tails on for garnish. Take the remaining shrimp and chop each shrimp into 4 pieces. Mix into ceviche. Season to taste with salt and pepper. Cover and chill until you are ready to serve. Before serving, fold in diced avocado. Spoon ceviche into glass cups or small bowls. Garnish rim of glass with reserved shrimp. Serve with chips or saltines!

Notes

Traditional ceviche is made with a lot less ingredients, but I like adding vegetables to make the shrimp go a longer way for a crowd! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Camarones~Shrimp, Ceviche/Cebiche, Mariscos~Seafood Tagged With: Ceviche de Camaron, Salsa Verde, Sam's Fresh Salsa, Shrimp, Shrimp Ceviche

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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