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.

No additional tips available.

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

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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.

Coconut Shrimp Ceviche

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