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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Ceviche/Cebiche » Serrano (Lime In The Coconut) Shrimp Ceviche!

Serrano (Lime In The Coconut) Shrimp Ceviche!

July 13, 2021Leave a Comment

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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!

plated shrimp ceviche

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.

plated shrimp ceviche top view

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!

close up of shrimp ceviche on red tostada

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.

Ingredients for ceviche on cuttin board and counter

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!

collage of shrimp prep for ceviche

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.

mixing ceviche collage
close up of shrimp ceviche in bowl

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.

table with ceviche, tostadas and fresh garnishes

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!

close up of ceviche
plated ceviche in bowl and tostada
plated shrimp Ceviche
plated shrimp ceviche
plated shrimp ceviche

Serrano(Lime In The Coconut)Shrimp Ceviche!

You out the lime in the coconut milk with serrano and cilantro! Soo delicious! Thank you Chef Rick Bayless for the inspiration!
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Course: Appetizer
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 8 Servings

Ingredients

  • 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

For Garnish

  • More cilantro chopped
  • Radishes sliced thin
  • Red onion sliced thin
  • lime wedges

Instructions

  • 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.

Notes

If you are uncomfortable eating seafood cooked in lime juice, you can poach the seafood for a few minutes or until just cooked through. Chill immediately. Use in recipe as instructed. Obviously, you will not need all that lime juice. Maybe 1/2 cup to mix in with coconut milk.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Appetizers~Botanas, Camarones~Shrimp, Ceviche/Cebiche, Mariscos~Seafood Tagged With: Ceviche, Coconut Ceviche, Mariscos, Shrimp Ceviche

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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