Ample Bites loves ceviche. Among the best I have enjoyed are an Ecuadorian Mixto Ceviche with white fish from Rios D’Sudamerica in Chicago and a mahi-mahi ceviche at a seafood restaurant in San Juan, Puerto Rico several years ago. I made a Shrimp Ceviche Verde to accompany my family’s Mexican Christmas Eve dinner. This recipe was brought to my attention by a friend of Ample Bites and is based on a recipe by the great aficionado of Mexican cuisine, Rick Bayless.
Shrimp Ceviche Verde
(Adapted from recipe courtesy of Season 8 Mexico One Plate at a Time by Rick Bayless)
Makes about 4 1/2 cups, serving 6 to 10 as an appetizer
1 1/2 pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
1 cup fresh lime juice
4 ounces fresh tomatillos, husked, rinsed and roughly chopped
1 cup loosely packed cilantro, mostly leaves
1 serrano chile, stemmed, seeded, and very finely chopped
½ habanero chile, stemmed, seeded, and very finely chopped
2 – 3 Tbsp finely chopped chives
1 ripe avocado, pitted, flesh scooped from skin and cut into small cubes
Cut the shrimp into small pieces. Slightly smaller than 1/2-inch and scoop them into a serving bowl. In a blender, combine the lime juice, tomatillos, cilantro and a large pinch of salt. Blend until slushy looking, but not completely smooth. Stir the mixture into the shrimp and refrigerate for 30 minutes.
Just before serving, stir in the two chiles, chives and avocado. Taste and season with more salt, if necessary.
Serve with tortilla chips and sour cream.