Satisfy Your Taste Buds with Coconut Shrimp Ceviche Nirvana
Welcome to my kitchen where I share my passion for cooking and my expertise in Brazilian and American cuisine. In this recipe article, I am excited to introduce you to one of my favorite dishes: Coconut Shrimp Ceviche.
Shrimp ceviche is a classic Latin American dish that dates back generations. It is a refreshing, light and flavorful seafood dish that is perfect for warmer weather. With the addition of coconut milk to traditional lime juice marinade, this Coconut Shrimp Ceviche delivers a tropical twist that will transport your taste buds straight to the beaches of Brazil.
In this article, I will walk you through the ingredients, steps and tips necessary to prepare this delicious dish in the comfort of your very own kitchen. Whether you are an experienced cook or just starting out, you will find the instructions clear and easy to follow.
Nothing beats a well-executed Coconut Shrimp Ceviche on a warm summer day. So, let’s get started and add some sizzle to your culinary repertoire!
Why You’ll Love This Recipe
Are you looking for a refreshing yet flavorful dish that will satisfy your taste buds without leaving you feeling overly stuffed? Look no further! This coconut shrimp ceviche recipe is the perfect combination of sweet, tangy, and savory flavors all in one bite.
The sweetness of coconut milk, combined with the acidity of lime juice and a mild kick of serrano chilies, perfectly balances the natural brininess of shrimp. The addition of red onion and cilantro leaves create a fresh finish to this dish. Trust me when I say, every bite will make you feel like you’re savoring the deliciousness of Brazil’s coastline.
Plus, this dish is perfect for entertaining guests or a quick weekday dinner as it can be ready in just 25 minutes. Using raw shrimp that has been marinated in lime juice means that there is minimal cooking required, making this dish both easy and flavorful.
Not only is this recipe full of flavor, but it is also packed with nutrients. Shrimp is an excellent source of protein while coconut milk provides numerous health benefits such as enhancing weight loss and improving heart health. Plus, with a few simple substitutions such as using gluten-free soy sauce for those avoiding gluten or switching out the cilantro for parsley for those who are not a fan, this recipe can be enjoyed by everyone.
Overall, if you are looking for a healthy yet satiating dish that will transport your taste buds to the tropics, look no further than this coconut shrimp ceviche recipe. It’s guaranteed to become a new favorite in your recipe collection!
Ingredient List
Here’s what you’ll need to make my delicious coconut shrimp ceviche recipe:
Seafood:
- 1 pound uncooked shrimp, peeled and deveined
Seasonings:
- 2 tablespoons kosher salt
- 1 teaspoon rock salt
- 8 whole peppercorns
- 2 bay leaves
- 2 cloves garlic, crushed
Liquids:
- 1 can coconut milk (13.5 ounces)
- â…“ cup fresh lime juice (from about 4 to 5 limes)
- 1/4 cup fresh lemon juice
- Juice of 1/2 a large lime
Produce:
- 1 red onion, finely chopped
- 2 serrano chilies, seeded and minced (optional)
- 1 bunch cilantro leaves, finely chopped
Serve with:
- Tortilla chips or crispy tostones
- Mango avocado salsa on the side
The Recipe How-To
Step 1: Prepare the Shrimp
- Take a large saucepan and bring enough water to boil.
- Pour freshly squeezed lime juice over the uncooked shrimp peeled and deveined.
- Cook the shrimp for around 2-3 minutes until they turn pink.
- Drain the water and put the cooked shrimp into a large bowl.
Step 2: Prepare the Ceviche
- Chop the cooked shrimp into small pieces, but not too small.
- Add 1 can of coconut milk, fresh lime juice, finely chopped cilantro leaf, diced red onion, sliced serrano chilies (if using), a pinch of rock salt, and freshly grounded black pepper to the bowl and stir it thoroughly.
- Let it sit at room temperature for at least 25 minutes but never more than 4 hours.
Step 3: Serve
- Scoop the ceviche into a serving bowl.
- Top with extra slices of serrano chilies or cilantro leaves, depending on your preference.
- Pair with coconut rice, tortilla chips, or plantain chips to give that extra crunch.
This recipe is perfect to share with friends during a casual gathering or as an appetizer before your main course. The flavors are bold and refreshing, making it suitable for any season.
The best thing about this recipe is that you can easily substitute ingredients based on your taste preferences or dietary restrictions.
Substitutions and Variations
Looking to shake things up and add your own twist to this classic coconut shrimp ceviche recipe? Here are some substitutions and variations that you can try out:
1. Heat level: If you’re not a fan of spicy food, feel free to omit the serrano chilies from the recipe or use a milder pepper like jalapeño. On the flip side, if you want to crank up the heat, substitute habanero or ghost peppers for the serrano chilies.
2. Other seafood options: While this recipe is specifically for shrimp ceviche, you can easily swap the shrimp for other seafood options like fish or scallops. Just be sure to adjust the cooking time accordingly based on the type of seafood you use!
3. Coconut cream: Want an even more intense coconut flavor in your ceviche? Substitute coconut cream for coconut milk!
4. Fruits: While this recipe calls for red onion, cilantro leaves and serrano chilies, you can also add diced mangoes, pineapples or avocados! They will add a sweetness and layers of flavour in your ceviche.
5. Lemon juice: If you don’t have any limes on hand, lemon juice can be used as a substitute without compromising the overall taste of the dish.
6. Peruvian Ceviche: This is a variation of traditional shrimp ceviche which uses cooked shrimp. To make Peruvian ceviche, simply boil your peeled deveined shrimp until they turn pink before marinating them in lime juice as per usual.
Regardless of how you choose to customize this recipe to suit your personal taste preferences, be sure to read through all the instructions and ingredients carefully to ensure everything comes together perfectly!
Serving and Pairing
Once your coconut shrimp ceviche is ready, you want to serve it fresh and chilled. The cold temperature enhances the refreshing flavors of fresh lime juice and coconut milk. You can opt to serve it in small bowls, martini glasses or cups, garnished with cilantro leaves and slices of serrano chilies for an extra kick of heat.
Pairing this dish with a glass of wine or a cocktail can elevate the experience even more. The bright acidity of a Sauvignon Blanc or Verdejo complements the tanginess of lime juice and contrasts deliciously with the richness of coconut milk. If you prefer red wine, go for something light and fruity like a Pinot Noir or Beaujolais. A Margarita or a Paloma made with freshly squeezed grapefruit juice are ideal cocktails to match the tropical essence of this dish.
For a complete meal, serve your coconut shrimp ceviche as an appetizer followed by grilled chicken thighs seasoned with rock salt and oregano. A side of black beans and rice together with some roasted sweet plantains will provide balance to your palate and create a feast for your senses.
Whether you enjoy this dish on its own, paired with a drink or accompanied by other dishes, be prepared to experience the ultimate blend of Brazilian and American culinary influences in each bite.
Make-Ahead, Storing and Reheating
This Coconut Shrimp Ceviche recipe can be made a few hours in advance and stored in the refrigerator until you’re ready to serve. In fact, allowing the ceviche to marinate for a minimum of 25 minutes, refrigerated, will help the flavors to meld together and develop further. Avoid leaving the uncooked shrimp in the marinade for too long, as an excess of acid from the lime juice may end up over-cooking the shrimp.
When it comes to storing leftover coconut shrimp ceviche, use an airtight container or cover tightly with plastic wrap immediately after you’ve finished serving. If you have any leftover garnishes or toppings like avocado salsa, cilantro leaf, or serrano chilies, store them separately from the ceviche. To prevent excess moisture from forming in your leftovers, drain off any accumulated liquid before storing it.
Reheating is not recommended for this dish since it is not something that one typically heats and eats for leftovers. However If you accidentally over-marinate your shrimp and end up cooking them before you’re ready to eat or serve it, don’t fret! You could enjoy it as a shrimp ceviche with mango by adding peeled and diced mango pieces to cooked coconut shrimp ceviche.
Make sure always to handle seafood safely while refrigerated or while preparing leftovers. Seafood should be stored at a temperature of 40°F or below and consumed within 3-4 days if properly refrigerated.
Tips for Perfect Results
To ensure that your coconut shrimp ceviche turns out perfectly every time, there are a few key tips to keep in mind. First and foremost, make sure to use high-quality, fresh ingredients. This will ensure optimal flavor and texture in your dish.
When preparing the shrimp for the ceviche, be sure to remove the vein (the dark, stringy part) that runs along the back of each shrimp. Failure to do so can result in a gritty or unpleasant texture, so take the extra time to devein them properly.
Another important step is to let the ceviche marinate for the appropriate amount of time. Ideally, you should let it sit for at least 25 minutes at room temperature to allow the flavors to meld together and the shrimp to cook through in the lime juice. If you prefer your ceviche more well-done, you can leave it for up to an hour – just be sure not to let it sit too long or it could become mushy.
When choosing serrano chilies or other spicy peppers for your dish, be sure to remove the seeds and membrane if you prefer less heat. On the other hand, if you want a spicier ceviche, leave them in and even chop them finely to release more heat.
Adding sweet or acidic fruits like mango or avocado can balance out the heat from spicy peppers and add refreshing flavor and texture to your coconut shrimp ceviche. Consider experimenting with different fruit combinations to find your perfect blend.
Lastly, don’t hesitate to adjust seasoning levels as needed. If your ceviche tastes bland, try adding more salt or citrus juice until it reaches the desired balance of flavors.
FAQ
Before we wrap up this recipe article, let’s dive into some frequently asked questions that might have crossed your mind as you read through the instructions. Here, we’ll address concerns about the recipe ingredients, preparation techniques or any other uncertainties you might have encountered, so that you can prepare this coconut shrimp ceviche with confidence and ease. So, let’s get started with these FAQs.
How long should ceviche marinate before eating?
Achieving the perfect ceviche involves taking note of the marinating time. The duration of marination relies on the cut of the fish, with larger pieces requiring at least 30 minutes to an hour to allow the citrus to cook the fish. While two hours is acceptable, going beyond that will result in a pickled fish flavor, which although good, fails to capture the true essence of a ceviche.
How long can ceviche sit in lime juice?
When preparing ceviche, it’s important to keep in mind that the acidic marinade used to cook the fish is not a foolproof method of preservation. While ceviche can be safely stored in the refrigerator for up to two days, the texture and flavor will continue to change as the acidic juices break down the fish protein. To ensure the best taste and texture, it’s recommended to only prepare the amount of ceviche that you intend to consume in one sitting.
What liquid is ceviche marinated in?
Originating from the coastal areas of Central and South America, ceviche is a dish where raw fish is marinated in lime juice with onion, tomatoes, cilantro and salt. This dish is a popular delicacy in many countries with variations that reflect the diverse flavors of the regions it is consumed in.
How long should ceviche sit?
To achieve a perfect medium to medium-well ceviche, allow it to rest for about 15-25 minutes. However, it’s best to experiment with the cook time to figure out the right amount of marinade to use. One useful technique is to place five fish pieces in the marinade and taste after every five-minute interval.
Bottom Line
In conclusion, this coconut shrimp ceviche recipe is a must-try for anyone who loves refreshing, tropical flavors and healthy seafood dishes. With its combination of succulent shrimp, creamy coconut milk, tangy lime juice, spicy serrano chilies, and fragrant cilantro, it’s sure to tickle your taste buds and satisfy your hunger. Plus, with our helpful tips and variations, you can personalize this recipe to suit your preferences and dietary needs. Whether you’re serving it as an appetizer, salad, or main course, this coconut shrimp ceviche is sure to impress your guests and elevate your dining experience. So why not try it today and see for yourself? With some fresh ingredients and a little bit of love, you can create a delicious and healthy dish that will transport you to a tropical paradise.
Coconut Shrimp Ceviche Recipe
Ingredients
- 1 lemon, halved
- 1 head garlic, halved
- 3 bay leaves
- 8 peppercorns
- sea salt
- 1 1/2 lbs large shrimp, peeled
- 2 cups coconut milk
- 1/2 cup lime juice, plus more
- lime juice, for drizzling (about 6 to 8 limes)
- 1 red onion, sliced thin
- 2 serrano chilies, sliced thin
- 1/2 bunch cilantro leaf, freshly chopped, plus more for garnish
- 4 coconuts, split in half
- rock salt (about 2 cups) or kosher salt, for serving (about 2 cups)
- extra virgin olive oil, for drizzling
Instructions
- Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.
- Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
- Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
- To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.