Coconut Shrimp Ceviche Recipes

SHRIMP CEVICHE SERVED IN COCONUTS

Shrimp Ceviche Served in Coconuts image

Provided by Tyler Florence

Time 55m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 lemon, halved
1 head garlic, halved
3 bay leaves
8 peppercorns
Sea salt
1 1/2 pounds large shrimp, peeled
2 cups coconut milk
1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
1 red onion, sliced thin
2 serrano chiles, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
4 coconuts
2 cups rock or kosher salt, for serving
Extra-virgin olive oil, for drizzling

Steps:

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.

COCONUT SHRIMP CEVICHE

Coconut Shrimp Ceviche image

A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)

Provided by Raquel Grinnell

Categories Coconut

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 959.2, Fat 81.2, SaturatedFat 70.9, Cholesterol 129.6, Sodium 205.4, Carbohydrate 43.9, Fiber 20.6, Sugar 17.9, Protein 26.8

SHRIMP AND SCALLOP COCONUT CEVICHE

Shrimp and Scallop Coconut Ceviche image

Provided by Cat Cora

Categories appetizer

Time 4h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 pound scallops
1/4 pound small to medium sized shrimp, peeled and deveined
1/3 to 1/2 cup lime juice, plus 2 tablespoons (about 7 to 10 limes for 1/2 cup)
2 tablespoons fresh lemon juice (about 2 medium lemons)
1/2 cup coconut milk
2 tablespoons olive oil
1 jalapeno, halved and seeded
1 tablespoon chopped cilantro
1 clove garlic, peeled
1 mango, peeled, pitted and diced
1/2 small red onion, thinly sliced
1/2 teaspoon salt (or lime salt)
1 tablespoon unsweetened coconut for garnish
1 coconut shell halved, optional

Steps:

Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.

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