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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!
Course Appetizer
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Shrimp In Lime Juice 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 10 Servings


  • 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!


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!