Shrimp Ceviche Served in Coconuts

Name: Shrimp Ceviche Served in Coconuts
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 3 bay leaves; 1 bunches freshly chopped cilantro leaves, plus more for garnish; 473 milliliters coconut milk; 1 head garlic, halved; 473 milliliters rock or kosher salt, for serving; 1 lemon, halved; 118 milliliters lime juice (about 6 to 8 limes), plus more for drizzling; 8 servings Extra-virgin olive oil, for drizzling; 8 peppercorns; 1 red onion, sliced thin; 8 servings Sea salt; 2 serrano chiles, sliced thin; 680 grams shrimp, peeled; 4 coconuts

Need a gluten free, dairy free, and primal main course? Shrimp Ceviche Served in Coconuts could be an awesome recipe to try. This recipe makes 8 servings with 339 calories, 19g of protein, and 27g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, onion, coconut milk, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

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.

Ingredients you will need

Peppercorns

Bay Leaves

Garlic

Shrimp

Lemon

Water

Salt

Equipment you will use

Pot

Let the shrimp poach just until they are cooked through, about 3 to 5 minutes.

Ingredients you will need

Shrimp

Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt.

Ingredients you will need

Coconut Milk

Lime Juice

Cilantro

Chili Pepper

Onion

Salt

Equipment you will use

Bowl

Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Coconut

Pasta Shells

Drain the liquid from the coconuts.

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.

Ingredients you will need

Lime Juice

Olive Oil

Cilantro

Coconut

Salt

Equipment

Pot

Frying Pan

Bowl

Ingredients

Servings:

bay leaves 1bunches

freshly chopped cilantro leaves, plus more for garnish 473milliliters

coconut milk 1head

garlic, halved 473milliliters

rock or kosher salt, for serving 1

lemon, halved 118milliliters

lime juice (about 6 to 8 limes), plus more for drizzling 8servings

Extra-virgin olive oil, for drizzling 8

peppercorns 1

red onion, sliced thin 8servings

Sea salt 2

serrano chiles, sliced thin 680grams

shrimp, peeled 4

coconuts

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Anne Amie Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 14 dollars.