Coconut Shrimp Ceviche
Learn how to make delicious and healthy Coconut Shrimp Ceviche by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1/2 lemon, seeded
- 4-5 cloves garlic
- 1 bay leaf
- 1 black peppercorn, whole
- 5 large shrimps, peeled and deveined
- 1/3 cup unsweetened coconut milk
- 1 Tbsp lime juice (reserve a wedge for garnish)
- 1/4 small serrano chili pepper, thinly sliced
- 1/4 bunch cilantro, chopped (reserve some for garnish)
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
Instructions
- In a pot, put lemon juice, garlic, bay leaves, peppercorn and salt, then fill with water to halfway. Bring to a boil over high heat. Stir shrimp into boiling water, then turn off heat.
- Allow shrimp to poach until they are no longer translucent in the center, about 3-5 minutes. Drain using colander in the sink, and place shrimp on a baking sheet and refrigerate until cold.
- In a non-metallic bowl, stir coconut milk, lime juice, serrano chili pepper, chopped cilantro, and onion together. Season with salt and/or pepper to taste.
- Cut chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate before serving. Garnish with cilantro and lime wedges.
