Coconut Shrimp Ceviche

Traditional shrimp ceviche is made by "cooking" raw shrimp in the acid of citrus juice, like lime or grapefruit. In this costal take on[ the classic recipe, the shrimp are instead gently cooked in boiling water and cooled before bathing in a creamy marinade of coconut milk. The result: a recipe so easy and refreshing that it will transport you to a breezy beach-side cafe after one silky bite.]

Total Time:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
  • 1 lb. peeled and deveined large shrimp (tails removed), about 16-20 pieces
  • 1 can (13.5 oz.) GOYA® Coconut Milk
  • 3 tbsp. GOYA® Lemon Juice
  • 3 tsp. GOYA® Hot Sauce
  • 1 packet Sazon GOYA® without Annatto
  • 1/2 red bell pepper, finely chopped
  • 1/4 red onion, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 tsp. GOYA® Minced Garlic
  • 1 tsp. finely chopped fresh cilantro
  • 2 tbsp. whole cilantro leaves for garnish
Directions
  • 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.

  • 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, about up to 24 hours, before serving.

  • To serve, Spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.


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    Shrimp Ceviche Served in Coconuts

    Recipe courtesy of Tyler Florence