| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 1 lemon, halved
- 1 head garlic, halved
- 3 bay leaves
- 8 peppercorns
- Sea salt
- 1 1/2 pounds large shrimp, peeled
- 2 cups coconut milk
- 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
- 1 red onion, sliced thin
- 2 serrano chiles, sliced thin
- 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
- 4 coconuts
- 2 cups rock or kosher salt, for serving
- Extra-virgin olive oil, for drizzling
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. 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
| Serving Size | 1 of 8 servings |
| Calories | 317 |
| Total Fat | 24 g |
| Saturated Fat | 18 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 137 mg |
| Sodium | 484 mg |
| Serving Size | 1 of 8 servings |
| Calories | 317 |
| Total Fat | 24 g |
| Saturated Fat | 18 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 137 mg |
| Sodium | 484 mg |
Reviews
Delicious and fresh! Fun presentation for dinner guests!
Excellent recipe! So tasty! I altered it a bit, tho. I didn’t want it to be too “coconut-ty” so I reduced the coconut milk to one cup, which is perfect! You can really taste the lime flavor! Add the zest of 1 lime, but the rest, just follow the recipe! This is one of my favorites!
I LOVE IT, THIS REALLY WAS A HIT AT MY PARTY…
Everytime I make this, I get rave reviews!!! Reduce the liquid mixture, leave the coconuts at the store, and serve with chips and avocado and you won’t be able to stop eating it!!!!!
If you’re looking for a classic Ceviche recipe, this is not for you. If you are looking for something new, try this recipe. For one, it’s extremely easy to make. Two, it’s definitely something different from what I personal have ever had. Three, well it’s just fun to try out new things.
I used small baby shrimp and more of it. I also added a half of jalapeno and that added an extra flare to each bit. Over all, I give it a four star. It’s worth making it.
it was really easy and delicious. I put it on top of boiled spaghetti noodles. It was so good my husband had the leftovers the next day.
I loved this recipe. After having made this several times, I adjusted the recipe. I use 2lbs of shrimp, more jalapenos, and (most importantly) use fresh lime juice. Don’t use that prepared lime juice. Fresh is absolutely key.
Serving this in cocunuts was a little clunky and expensive for us, but we find serving it in martini glasses works out quite well. It’s a favorite of my wife who now requests it regularly (although she’d rather have it served to her by Tyler than me)
Super. I added small scallops and ommitted coconuts. Total winner of a dish.
I didn’t serve this in the coconuts – no time or energy, but it held up just fine on its own. The serranos made it quite spicy, but very good.