Tomatillo Shrimp Ceviche
I am a huge fan of ceviche, and this recipe must be on my top favorites list! Instead of using traditional Roma tomatoes, I experimented with tomatillos, which adds a tanginess that makes this dish. I absolutely love the vibrant green vegetables not only do they give lots of flavor but also contribute to a stunning presentation. I included finely diced serrano chilis, green onions, and fresh cilantro, all of which complement the zesty lime juice. The result is a refreshing and bold ceviche bursting with flavor. The perfect war-weather appetizer or meal!
Ceviche
Ceviche, cebiche, sebiche, or seviche (Spanish pronunciation: is a cold dish consisting of fish or shellfish marinated in citrus. The citric acid from the citrus marinade causes the proteins in the seafood to become, denatured (meaning; to destroy the characteristic properties) in the dish appearing to be “cooked” without using heat. The fish is typically cured in lemon or lime juice.
What are tomatillos?
Tomatillos, also known as husk tomatoes, are a tart, spherical fruit native to Mexico and Central America. Tomatillos resemble green tomatoes with a dry, papery husk and range in color from green to yellow to purple. They have a fresh, tangy flavor with hints of citrus.
Tomatillo husks- are used in making tortillas, particularly when making a specific type of tortilla, to create a soft and pliable dough. The husks’ water, when used to hydrate the masa, gives a unique quality to the dough, resulting in tortillas that are easily crumpled and don’t crumble apart. This effect is attributed to the pH of the husk water and an enzyme within the husks.
This year, I discovered the joy of making homemade corn tortillas, using the husk water and now I truly love it!
Tostadas
As for the tostadas, I love to fry them myself using store-bought tortillas and sprinkling them with a little flaky salt. It honestly makes such a difference. They are out of this world and make the ceviche even more delicious. Not everyone has time to do this and cooking for a bigger crowd it would just be easier to buy store-bought.
Mayonnaise?
This part is optional but I love to spread mayo on my tostada. You either love it or hate it. You don’t taste the mayo it just adds a touch of creaminess. This is a regional preference, often found in parts of Mexico, and is not a universally followed practice. The mayo enhances the flavor profile and also helps the ceviche stick to the tostada.
I hope you give it a try. Enjoy!
Tomatillo Shrimp Ceviche
Equipment
- 1 food processor
Ingredients
- 1 lbs large shrimp
- 8 tomatillo tomatoes
- 1/2 cup cilantro
- 5 Serrano chili deseeded
- 1 bunch green onion
- 6 limes 4 limes are used to cook the shrimp and 2 limes are to finish with.
- 6 tostadas
- 1 avocado
- salt to taste
Instructions
- The first step is to prepare your shrimp. In this recipe, using peeled and deveined shrimp is simpler. Add all the shrimp to a food processor and pulse until the shrimp are chopped into small pieces.
- To prepare the ceviche, start by adding all the shrimp to a bowl. Juice four limes and pour the juice over the shrimp, ensuring that it is enough to cover them completely. This allows the shrimp to "cook" in the lime juice. Place the bowl in the refrigerator and let the shrimp marinate for at least two hours. After this time, the shrimp should turn slightly pink and no longer be translucent.
- Next, chop all of your veggies- cilantro, serrano, and green onion and set them aside. In the food processor pulse the tomatillos until you result in a chunky consistency.
- Drain the lime juice that the shrimp was cooked in, and add the juice of two limes along with all the vegetables and mix well.
- To assemble the tostada, you would take a little mayo and spread it on the tostada add your ceviche, and top it with some delicious avocado. I like my tostada spicy so I add a little Tapatio hot sauce.