COCONUT SHRIMP CEVICHE
A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)
Provided by Raquel Grinnell
Categories Coconut
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 959.2, Fat 81.2, SaturatedFat 70.9, Cholesterol 129.6, Sodium 205.4, Carbohydrate 43.9, Fiber 20.6, Sugar 17.9, Protein 26.8
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Ntsako Media
[email protected]This ceviche was easy to make and delicious! I used frozen shrimp and it turned out great. I will definitely be making this again.
Muhsina Delcarme
[email protected]I'm not a big fan of ceviche, but I thought this recipe was pretty good. The coconut milk made it a bit sweeter than I expected, but it was still refreshing and flavorful.
SAC
[email protected]This ceviche was amazing! The shrimp were cooked perfectly and the coconut milk added a delicious creaminess. I will definitely be making this again.
leigh Bisschops
[email protected]Overall, I thought this coconut shrimp ceviche was pretty good. It was easy to make and had a nice flavor. I would definitely make it again.
luv_ fairy
[email protected]I found this ceviche to be a bit bland. I think it needed more lime juice and salt.
Rivash Heeralall
[email protected]This coconut shrimp ceviche was a bit too sweet for my taste. I think I would have preferred it with less sugar or honey.
Awuni Eunice
[email protected]I love ceviche and this coconut shrimp version is one of my favorites. It's so refreshing and flavorful. I especially love the addition of coconut milk, which gives it a unique and creamy texture.
Ahmod Stafford
[email protected]This ceviche was easy to make and absolutely delicious! I used fresh shrimp from the market and the coconut milk gave it a tropical twist. I served it with tortilla chips and everyone loved it.
Hamza Zahed
[email protected]I was a bit skeptical about making ceviche with coconut milk, but I'm so glad I tried it! The coconut milk added a wonderful richness and creaminess to the dish. I will definitely be making this again.
Kembabazi Whitney
[email protected]This coconut shrimp ceviche was a hit at my last party! The combination of sweet shrimp, creamy coconut milk, and tangy lime juice was perfect. I'll definitely be making this again.