Coconut Shrimp Ceviche Recipe

Name: Coconut Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons GOYA(R) Adobo All-Purpose Seasoning with Pepper, plus more to taste; 1 pound large shrimp - peeled, deveined, and tails removed; 1 (13.5 ounce) can GOYA(R) Coconut Milk; 3 tablespoons GOYA(R) Lemon Juice; 3 teaspoons GOYA(R) Hot Sauce; 1 packet Sazon GOYA(R) without Annatto; 1/2 red bell pepper, finely chopped; 1/4 red onion, finely chopped; 2 jalapeno peppers, seeded and finely chopped; 1 teaspoon GOYA(R) Minced Garlic; 1 teaspoon finely chopped fresh cilantro; 2 tablespoons whole cilantro leaves, as a garnish

Servings: persons

2 teaspoons GOYA(R) Adobo All-Purpose Seasoning with Pepper, plus more to taste
1 pound large shrimp - peeled, deveined, and tails removed
1 (13.5 ounce) can GOYA(R) Coconut Milk
3 tablespoons GOYA(R) Lemon Juice
3 teaspoons GOYA(R) Hot Sauce
1 packet Sazon GOYA(R) without Annatto
1/2 red bell pepper, finely chopped
1/4 red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 teaspoon GOYA(R) Minced Garlic
1 teaspoon finely chopped fresh cilantro
2 tablespoons whole cilantro leaves, as a garnish

1
Fill large pot halfway with water; add Adobo. Bring water to boil over high heat, stir in shrimp and turn off heat. Allow the shrimp to sit in hot water until pink and opaque to center, 1-2 minutes. Drain, transfer shrimp to baking sheet. Refrigerate until cold, about 30 minutes.
2
Meanwhile, in large, non-metallic bowl, stir together coconut milk, lemon juice, hot sauce and Sazon; season to taste with Adobo. Stir in red bell pepper, red onion, jalapeno, garlic and chopped cilantro. Add cooled shrimp to coconut mixture; stir to completely cover and submerge shrimp in liquid. Cover bowl and transfer to refrigerator. Chill at least 30 minutes, up to about 24 hours, before serving.
3
To serve, spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons GOYA(R) Adobo All-Purpose Seasoning with Pepper, plus more to taste, 1 pound large shrimp - peeled, deveined, and tails removed, 1 (13.5 ounce) can GOYA(R) Coconut Milk, 3 tablespoons GOYA(R) Lemon Juice, and more.

Yes, Coconut Shrimp Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Shrimp Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions