Shrimp Ceviche Served in Coconuts
- 1 lemon, halved
- 1 head garlic, halved
- 3 bay leaves
- 8 peppercorns
- Sea salt
- 1 1/2 pounds large shrimp, peeled
- 2 cups coconut milk
- 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
- 1 red onion, sliced thin
- 2 serrano chiles, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 4 coconuts
- 2 cups rock or kosher salt, for serving
- Extra-virgin olive oil, for drizzling
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. 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.
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.
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.
More Recipes and Ideas:
Coconut Shrimp with Spiced Sweet Potato Mash and Almond Joy Butter, Ginger and Coconut Crusted Jumbo Shrimp, Coconut MacNut Shrimp with Guava Sweet and Sour Sauce, Latin American, Mexican Rice Recipes, Artichoke Appetizer Recipes, Enchilada Recipes, Burrito Recipes, Grilled Shrimp Recipes
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