Recipe by Pura Vida Cooking
"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."
Watch video tips and tricks
lemon, halved and seeded
Turkish bay leaves
whole black peppercorns
kosher salt, or to taste
1 1/2 pounds
peeled and deveined large shrimp (21 to 25 per lb)
serrano chile peppers, thinly sliced
red onion, thinly sliced
cilantro, for garnish
lime, cut into 8 wedges
Fabulous recipe. I added water chestnuts and really liked it with it added.
i made sum and my family didn't exactly enjoy it
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Ceviche with Coconut Milk
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A beer batter keeps the coconut on these crispy shrimp during cooking.
See how to make crispy, crunchy coconut shrimp in the oven.
See how to make a quick shrimp bisque with spicy Asian flavors.