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."
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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
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