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!
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.