Best 5 Coconut Shrimp Ceviche Recipes

SHRIMP AND SCALLOP COCONUT CEVICHE

Steps:

• Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
• Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
• In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
• When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
• For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.

COCONUT SHRIMP CEVICHE

Steps:

• 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, up to about 24 hours, before serving.
• To serve, spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.

COCONUT SHRIMP CEVICHE

Steps:

• 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.

SHRIMP CEVICHE WITH COCONUT MILK

Steps:

• Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir in the shrimp, and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes. Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
• Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.