SHRIMP CEVICHE WITH COCONUT MILK
This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
Provided by Pura Vida Cooking
Categories Appetizers and Snacks Seafood Shrimp
Time 1h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 9.9 g, Cholesterol 129.4 mg, Fat 13 g, Fiber 2.5 g, Protein 16.2 g, SaturatedFat 10.9 g, Sodium 882 mg, Sugar 1.2 g
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Emma Doyle
[email protected]This ceviche was just okay. I wasn't a big fan of the coconut milk flavor. I think I'll stick to traditional ceviche recipes in the future.
Long Jeremiah
[email protected]I thought the coconut milk was a bit too overpowering. Next time, I'll try using less of it.
Davey Lindsey
[email protected]This ceviche was easy to make and turned out great! The coconut milk added a nice touch of sweetness and creaminess. I would definitely recommend this recipe.
Hemanta Sapkota
[email protected]I've made this ceviche several times now, and it's always a hit! My friends and family love the creamy, tropical flavor. It's the perfect dish for a party or potluck.
Tajjamalawan85 hussain
[email protected]This ceviche was delicious! The coconut milk made it so creamy and flavorful. I loved the combination of shrimp, vegetables, and coconut milk. It was the perfect dish for a summer party.
Aubrey Burns
[email protected]I was a bit skeptical about using coconut milk in ceviche, but I'm so glad I tried it! It adds a unique flavor that really complements the shrimp and vegetables. This recipe is a keeper!
Orvin Ahammed
[email protected]This ceviche recipe is fantastic! The coconut milk gives it a creamy, tropical flavor that is unlike any other ceviche I've had. The shrimp is cooked perfectly, and the vegetables are fresh and crisp. I will definitely be making this again!