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Living on the west coast in Southern California, I have come to appreciate a freshly made ceviche. One of my favorite ways to prepare ceviche is combining shrimp and tilapia together. Both are sweet and mild allowing the brightness of the green chile salsa to give you that punch of flavor we all crave.
ABOUT THIS RECIPE: In this recipe of Shrimp Ceviche in a Pasilla Verde Sauce, we use charred peppers with freshly squeezed lime juice, onion, garlic, cilantro, and tomatillos to make a chile verde sauce to live for. Its velvety texture and notes of tartness will make your mouth pucker in delight. Honestly, I can’t stop eating this!
And ceviche isn’t just raw fish. The seafood gets to luxuriate in a citrus marinade, which chemically cooks the shrimp and fish. The acid from the lime breaks down the proteins, which we call denaturing. The same thing happens when cooking over a flame.
I find myself cooking more seafood during the spring season. Do you? We are lucky where I live. Our local Food 4 Less grocery store has an excellent selection of seafood whether buying fresh or frozen. We found in the frozen section the Great American Jumbo Shrimp on sale the last time we went to the store. I just knew I had to do something with the shrimp for that great price. I’m always looking for ways to save money and Food 4 Less comes through all the time.
My family loves the springtime because we are moving away from serving the heavy casseroles and thick soups of winter into incorporating more fresh greens, seafood, and grilling into our daily diet. You can see from our photos the produce department at Food 4 Less is expansive and always in stock of everything you need for fresh salads, healthy snacks, and quick liquados or smoothies. I also picked up a St. Jude Virgen de Gualalupe candle for my tablescape.
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We hope you enjoy our recipe for Shrimp Ceviche in a Pasilla Verde Sauce.
For the Verde sauce:
3 pasilla peppers
5 tomatillos (large)
1/2 large white onion
2 garlic cloves
1/4 bunch cilantro
2 cups fresh lime juice
Salt to taste
Lightly rub oil on pasilla peppers.
Over medium-high heat on your gas burner, char all sides of the pasilla peppers.
Move the peppers into a plastic bag and seal. (Or place into a large bowl and wrap tightly in plastic wrap.) Allow to sit and soften for 20 minutes.
Remove the charred skin and stem from the pasilla peppers, by rubbing the skin under running water or with a paper towel.
In a blender, add lime juice, tomatillos, onion, garlic, cilantro, and the pasilla peppers.
Puree the mixture until smooth and set aside. It makes a generous 2 cups.
For the Ceviche:
1 pound Great American Seafood Imports Large Shrimp, thawed if frozen
2 cups fresh lime juice
3 filets Great American Seafood Imports Tilapia, peeled, butterflied, thawed if frozen
1/2 large cucumber, peeled, halved, cut into 1/4 inch slices
1/4 cup thinly sliced red onions cut into half-moons
2-3 thinly sliced radishes
Cut 1-inch pieces of tilapia.
In a glass bowl, add the lime juice and tilapia.
Refrigerate and allow the citrus to cook the tilapia fish for 2-3 hours, until opaque.
Add shrimp during the last 20-25 minutes until opaque.
Strain seafood from the lime juice and discard the juice.
In a glass bowl, add the marinated fish, shrimp, cucumbers and the pasilla pepper salsa verde. Toss to combine.
Garnish with thinly sliced red onions and radishes.
Serve with tostadas or crackers.
Tip: Don’t miss out on this ceviche just because the seafood is cooked in citrus juice. Alternately, you can gently poach your fish and shrimp in a pot of simmering water or stock on your stovetop. The texture might be different, but you can still lap up every last ounce of this pasilla sauce.
You can also find our traditional Aguachile with a Spicy Avocado Sauce recipe here on the blog as well.