Coconut Shrimp Ceviche Recipe

Name: Coconut Shrimp Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 1 head garlic, halved; 3 bay leaves; 8 peppercorns; sea salt; 1 1/2 lbs large shrimp, peeled; 2 cups coconut milk; 1/2 cup lime juice, plus more; lime juice, for drizzling (about 6 to 8 limes); 1 red onion, sliced thin; 2 serrano chilies, sliced thin; 1/2 bunch cilantro leaf, freshly chopped, plus more for garnish; 4 coconuts, split in half; rock salt (about 2 cups) or kosher salt, for serving (about 2 cups); extra virgin olive oil, for drizzling

Servings: persons

1 lemon, halved
1 head garlic, halved
3 bay leaves
8 peppercorns
sea salt
1 1/2 lbs large shrimp, peeled
2 cups coconut milk
1/2 cup lime juice, plus more
lime juice, for drizzling (about 6 to 8 limes)
1 red onion, sliced thin
2 serrano chilies, sliced thin
1/2 bunch cilantro leaf, freshly chopped, plus more for garnish
4 coconuts, split in half
rock salt (about 2 cups) or kosher salt, for serving (about 2 cups)
extra virgin olive oil, for drizzling

1
Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.
2
Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
3
Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
4
To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.

632

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 15 ingredients. The key ingredients include: 1 lemon, halved, 1 head garlic, halved, 3 bay leaves, 8 peppercorns, 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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