If you love shrimp ceviche, you will enjoy this recipe! Jumbo gulf shrimp with a habanero kick and a hint of coconut!
Course Appetizer
Cuisine Mexican
Servings 4Servings
Ingredients
1poundgulf shrimp or X-large shrimp16 shrimp
3/4cupfresh lime juice
1/2cupcoconut water
1Habanerosliced thin
1/4red onionsliced thin
Salt to taste
1avocado
cilantro
Black sesame seeds
Instructions
Peel, clean and wash shrimp. Butterfly shrimp open, devein and rinse in cold water. Using paper towels, pat off any excess water from shrimp. Transfer to a glass dish.
Transfer the shrimp to a glass dish with a flat bottom. Pour in 1/2 of the fresh lime juice in. Using your fingers, gently stir the shrimp so it's evenly coated with lime juice. Open and lay the shrimp flat, cut side up in the lime juice. Let sit for 10 minutes.
While shrimp cooks in lime juice, slice the habanero, and onion.
Combine the remaining lime juice with coconut water, habanero and salt to taste. If you prefer, you can blend.
After 10 minutes, flip the shrimp over. Add the onion. Pour in 1/2 of the coconut water/lime on top of onions with shrimp. Let sit for 5 minutes.
To plate: Using a shallow extended serving plate, arrange the shrimp, pink side up. Using tong or a slotted spoon, arrange the red onions on top. Add desired amount of sliced habanero. Ladle on some of the coconut water/lime juice over the shrimp.
Season lightly with a coarse sea salt. Garnish with avocado slices, cilantro and black sesame seeds. Serve with corn tostadas or totopos(chips).
Video
Notes
Tips- Don't leave the shrimp in the lime juice too long or it will become tough and rubbery.