Shrimp Ceviche Verde

Servings: 4  to 6 as an appetizer
From Season 8,  Mexico—One Plate at a Time

INGREDIENTS

  • 1 pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
  • 1/2 cup fresh lime juice
  • 4 ounces fresh tomatillos, husked, rinsed and roughly chopped
  • 1 cup (loosely packed) fresh cilantro (thick bottom stems cut off)
  • Salt
  • 1 serrano chile, stemmed, seeded and very finely chopped
  • 1/2 habanero chile, stemmed seeded and very finely chopped
  • 2 to 3 tablespoons finely chopped chives
  • 1 avocado, pitted, flesh scooped from skin and cut into small cubes

INSTRUCTIONS

Cut the shrimp into small pieces—slightly smaller than 1/2 inch—and scoop into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and 3/4 teaspoon salt. Blend until slushy looking, but not completely smooth. Stir into the shrimp and refrigerate 30 minutes. Just before serving, stir in the two chiles, chives and avocado. Taste and season with more salt if you think necessary.