Shrimp Ceviche with Coconut Milk

Name: Shrimp Ceviche with Coconut Milk
Prep time: 15 min
Cook time: 5 min
Yield: 8
Ingredients: 1 lemon, halved and seeded; 1 head garlic, halved; 3 Turkish bay leaves; 8 whole black peppercorns; 1 tablespoon kosher salt, or to taste; 1 1/2 pounds peeled and deveined large shrimp (21 to 25 per lb); 2 cups coconut milk; 1/2 cup lime juice; 2 serrano chile peppers, thinly sliced; 1/2 bunch cilantro, chopped; 1 red onion, thinly sliced; 8 sprigs cilantro, for garnish; 1 lime, cut into 8 wedges

⏱️ Ready in 20 min 🥄 Prep 15 min 🔥 Cook 5 min 👥 8 servings 👁️ 18 views

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.

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🔗 Recipe adapted from AllRecipes

#Ceviche #Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 15 min

Cook 5 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 207

% Daily Value*

Total Fat 13g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 882mg 38%

Total Carbohydrate 9.9g 4%

Dietary Fiber 2.5g 9%

Total Sugars 1.2g

Protein 16.2g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.