SHRIMP CEVICHE SERVED IN COCONUTS
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.
FLUKE CEVICHE WITH COCONUT
Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with coconut and lime.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 9
Steps:
- Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
CEVICHE à LA MINUTE
This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That's not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. "Over the years, it's become simpler and simpler," he said. "If I could leave off another ingredient I would." It's important to serve it just as soon as it's ready.
Provided by Florence Fabricant
Categories appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
- Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 285 milligrams, Sugar 2 grams, TransFat 0 grams
MAHI-MAHI CEVICHE WITH JALAPENOS AND COCONUT
Steps:
- Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes.
- Strain almost all lime juice from fish; return fish to bowl. Stir in onion, minced and sliced jalapeños, coconut, and cilantro. Season with salt. Chill at least 20 minutes and up to 2 hours. Serve in Martini glasses. Pass crackers separately.
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES
Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with chile and corn.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.
COCONUT CEVICHE RECIPE BY TASTY
Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.
Provided by Betsy Carter
Categories Snacks
Time 1h50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
- With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
- With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
- In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
- Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
- Serve the ceviche chilled with tortilla chips or in a tostada shell.
- Enjoy!
COCONUT SHRIMP CEVICHE
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
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
THAI COCONUT CEVICHE
I created this recipe as a cold condiment to serve with my Pad Thai. Wow! I even impressed myself, not to mention my guests.
Provided by krista schluderman
Categories Coconut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prep shrimp into bite-sized pieces.
- Cut ginger into 1/4" slices and run through food processor.
- Chop finely the peppers.
- Chop medium-fine the onion and cilantro.
- Mix all ingredients and let sit for 24 hours.
Nutrition Facts : Calories 184.3, Fat 7.7, SaturatedFat 5.5, Cholesterol 191, Sodium 1059.5, Carbohydrate 8.1, Fiber 0.8, Sugar 1.8, Protein 21.7
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