Coconut shrimp ceviche! You heard me right! Typically we associate coconut milk with curry dishes. At least I do! I love curry! Serrano lime in the coconut shrimp ceviche is filled with Mexican flavors. You could be enjoying this tonight. No heating up the kitchen!
What Inspires You To Cook?
Anything and everything, in my case. I love to cook. It brings me great joy. Big shout out to Chef Rick Bayless for inspiring this dish. Just when I thought I had seen every ceviche recipe already, I stumbled upon this. I chose to add plenty of cilantro instead of mint. I also added cucumber and fresh garnishes such as radishes and red onion.
Are Those Red Tostadas Distracting?
Mil gracias(a million thanks) to Veronica at Tostadas La Peñita for those delicious tostadas! I connected with the brand on a recent trip to Los Angeles. The tostadas are produced in (Apodaca) Monterrey, N.L., Mexico of all places. Many of you know that my parents were from Monterrey and I still have a lot of extended family that lives there. It’s near and dear to my heart!
Food Is Love!
The red tostadas bring back so many wonderful memories of family trips to Monterrey. During those hot summer months we would go swimming at Los Rodriguez pools. For quick meals, I remember mom buying red tostadas. We enjoyed them with fresh avocado, lime and hot sauce or spicy chile powder. When I bit into one of those red tostadas from La Peñita, all those memories came flooding back.
Next Time I Am Going Red!
I am already thinking of the next time I prepare this coconut milk ceviche. Instead of serranos, I will use some toasted chile guajillo mixed with chile de arbol or maybe chile puya. I can already taste it!
Go For The Big Shrimp!
I opted for the extra large shrimp instead of the the small variety. It looks more appetizing and it’s just so delicious with those big pieces of shrimp peeking through that silky green colored coconut milk.
Where Are The Tostadas Avaialable?
As far as I know, the tostadas are only available in California, but I could be wrong. Markets like Vallarta and Northgate stock them.
Let’s Dive In Already!
Will you be preparing this coconut ceviche soon? I purposely purchased an extra can of coconut milk so that I would be ready, lol!
Serrano(Lime In The Coconut)Shrimp Ceviche!
- 1 1/2 lbs extra large uncooked shrimp peeled and devein
- 1 1/2 cups fresh lime juice
- 13-14 oz can coconut milk
- 4 serrano peppers roughly chopped
- 1 cup loosely packed fresh cilantro
- Salt and pepper to taste
- 1 cup young tender coconut finely diced
- 1 cup jicama diced
- 1 cup cucumber diced
- 1/3 cup green onions sliced thin
- More cilantro chopped
- Radishes sliced thin
- Red onion sliced thin
- lime wedges
- Rinse the cleaned shrimp and drain well. Chill the shrimp while you prep the rest of your ingredients.
- Once all the chopping is done, cover ingredients and set them aside or chill in refrigerator.
- Slice each clean shrimp into 4 pieces. Transfer to a large glass bowl. Cover with 1 1/2 cups of fresh lime juice. Cover and chill for 20-25 minutes.
- To the blender, combine coconut milk, serrano peppers and loose cup pf cilantro, Blend on high until smooth and mixture looks pale green. Set aside.
- After 20-25 minutes, remove the shrimp from the refrigerator and drain out 2/3 of the lime juice. Discard lime juice. Pour in the reserved coconut milk mixture from the blender. Season, to taste, with salt and pepper. Stir well to combine.
- Mix in the coconut, jicama, cucumber and green onion. Stir well to combine. Cover and chill for 20 minutes.
- Serve ceviche in small glass cups or bowls. Garnish with thin sliced radishes, red onion, cilantro and lime wedge. Serve with corn tostadas, tortilla chips or saltine crackers.