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.
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!
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!!
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!
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!
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.
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.
Salsa Verde Shrimp Ceviche
- 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
- 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!
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