Coconut Shrimp Ceviche
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This delicious and refreshing Coconut Shrimp Ceviche is flavorful and makes for a great appetizer, side dish, or light lunch. Thinly sliced coconut and bite sized shrimp are marinated with fresh onions, cucumber, tomatoes, garlic and lime juice. It’s the perfect dish to enjoy on a hot summer day. Loaded with flavors and super refreshing.
Coconut Shrimp Ceviche
Nothing says light and refreshing like a good old ceviche. It’s the perfect appetizer, side dish, or light lunch for the summer. The ingredients used in ceviche are always so fresh and flavorful. While these ingredients mainly are seafood, particularly white fish or shellfish, they also include fresh veggies. Veggies such as onions, tomatoes, and cucumbers. Ceviche also calls for fresh spices and herbs such as garlic and cilantro.
To make a good ceviche you can use a wide number of different seafood. Great seafood you can use in ceviche are halibut, shrimp, scallops, and octopus. Coconut makes a great substitute for seafood when making ceviche that is a vegan friendly version. Coconut meat can have a very similar texture to some of the seafood meats. To finish off your ceviche dish don’t forget to mix in fresh lime juice. It’s not ceviche until you add fresh lime juice. Make sure it’s fresh too if not it won’t taste the same at all.
In this recipe you get the best of both worlds. Fresh coconut and shrimp that gives this Coconut Shrimp Ceviche recipe a chewy and meaty delicious texture. While the rest of the ingredients make it a refreshing and flavorful dish great to enjoy this summer. Perfect to serve as an appetizer this Fourth of July, summer barbecue, or even as a delicious lunch. Serve with some grain free chips or crackers and you have your self a flavorful and delicious course!
Ingredients needed to make Coconut Shrimp Ceviche:
- Fresh Coconut– I like to use a young coconut to make this ceviche as their meat is thinner and softer. Perfect for ceviche.
- Shrimp– Traditional ceviche calls for raw shrimp that is “cooked” in citrus juices. For this recipe, we parboil the shrimp.
- Fresh Vegetables– Cucumber, white onion, and tomato.
- Aromatics and spices– Garlic, fresh cilantro, pink sea salt, and black pepper.
- Lime Juice– Essential in any ceviche. Gives it that citrusy and refreshing flavor.
- Chips or Crackers– For serving.
Equipment needed to make Coconut Shrimp Ceviche:
- Medium Saucepan– To parboil shrimp in.
- Large Mixing Bowls– One to mix ice water in and the other to prep the ceviche.
- Skimmer Spoon– To remove shrimp from boiling water.
How to make Coconut Shrimp Ceviche:
- Step 1– Fill up a medium pot with water, add about 2 teaspoons of salt, place on stovetop and bring to a boil on high heat. As water comes to a boil, fill up a large mixing bowl with ice and water. Once water starts to boil, add shrimp and turn heat down to low. Cook shrimp for 2 minutes. Use a skimmer spoon to remove shrimp from boiling water and add to iced water immediately. Let shrimp sit in iced water for 1-2 minutes.
- Step 2– Drain shrimp and pat dry. Chop your shrimp into bite size pieces and place in a separate large mixing bowl. Cut open coconut and carefully remove meat from the skin. Thinly slice and add to mixing bowl with shrimp.
- Step 3– Next prep the rest of your ingredients; thinly dice onion, cucumber and tomato and add to bowl with shrimp and coconut. Thinly chop cilantro and add to bowl. Mince garlic and add to the rest of ingredients along with salt, pepper and lime juice. Toss making sure all ingredients are well combined.
- Step 4– Cover bowl and place ceviche in the fridge allowing it to chill for 10-15 minutes at least. I prefer for this Coconut Shrimp Ceviche to chill and marinate for 30 minutes to an hours.
- Step 5– Serve with some grain-free chips or crackers. Enjoy!
Tips and Substitutions:
- Chop ingredients thinly– This will allow all the ingredients to marinate in the citrus juice and absorb it releasing more juices and flavor.
- Use meat from a young coconut– This meat is softer and thinner than that of a mature coconut. Which makes for a better texture for ceviche.
- Use good quality fresh shrimp– It will give your ceviche a better taste, flavor, texture and overall quality.
- Do not overcook your shrimp– Boil your shrimp for no more than 2 minutes. This is enough to turn your shrimp pink. Make sure to add shrimp to iced water immediately after to stop the cooking process. Overcooked shrimp will result in rubbery shrimp.
- Use Persian cucumbers– You can really use any cucumbers, however, Persian cucumbers are great for ceviche.
- Use Roma tomato– Again, you can use any tomato, however, Roma tomatoes have a few seeds, a meaty flesh and a good sugar and acid balance. They elevate any ceviche dish.
- Substitute for garlic– You can use shallots.
- Substitute for lime juice– Lemon juice works too.
Coconut Shrimp Ceviche FAQ’s:
Can you eat raw shrimp in ceviche?
Traditionally, ceviche calls for raw shrimp that is “cooked” in citrus juices while in a non-reactive bowl. For this method, it is important to use really good quality fresh shrimp. You can also quickly boil your shrimp, then allow it to cool-off and toss with the rest of ingredients. Which is the method I use in this particular recipe.
How long is ceviche marinated?
The longer you allow allow your Coconut Shrimp Ceviche to marinate, the better. It will get so juicy and flavorful. Cover your ceviche and allow it to chill and marinate in the fridge for at least 10-15 minutes. I prefer at least 30 minutes to an hour.
What kind of coconut to use for this Coconut Shrimp Ceviche recipe?
You can use any kind of coconut meat for this recipe as long as it is fresh. To make it easier to chew, it should also be very thinly sliced. For this Ceviche recipe I would highly recommend using a young coconut rather than a mature one. The meat is much thinner and gelatinous than the one you find in a mature coconut. Makes it perfect to mix it with the rest of the ingredients and easier to chew.
What is the difference between young and mature coconuts?
A young coconut has a lot more water than a mature coconut has. In contrast, a mature coconut has more meat than a young one has. The meat from the young coconuts is a lot thinner and softer from the one you find in a mature coconut. While the meat in a mature coconut is more flavorful and fibrous, it can be more rough to chew if left too thick.
How to easily cut a coconut open:
Young coconut:
Cutting a young coconut is much easier than cutting a mature coconut open. Use a sharp knife to shave the top off until it is sliced open. Pour the water into a glass and remove the meat. This thin and slimy meat is perfect for this Coconut Shrimp Ceviche recipe.
Mature Coconut:
The first thing you want to do is remove the water from the coconut. A mature coconut has a couple of holes on the top. Using a knife, poke through them and empty water into a glass. Using a wet towel, dab a line around the coconut. Use a meat mallet or hammer to firmly tap down the wet line you made around the coconut. It will split right in half. Use the meat mallet or hammer to tap on the meat and allow it to be removed from the skin.
Meal Prepping it:
This Coconut Shrimp Ceviche makes for a great appetizer, side dish, or healthy lunch. It’s best if served fresh but you can do a bit of prepping ahead of time to make it easier to put together. The best thing you can do is crack into your coconut and get the meat out. Save in the fridge and mix with the rest of your ingredients once ready to serve your Ceviche.
Like this Coconut Shrimp Ceviche? You may also like these other appetizer recipes:
- BBQ Chicken Stuffed Sweet Peppers
- Air Fryer Lemon Pepper Wings
- How to Make a Charcuterie Board
- Making the Perfect Crudités Platter
- Honey-Lime Sriracha Chicken Wings
- Turkey Sliders with Beet Slaw
Looking for more seafood recipes? Check these out:
- Air Fryer Parmesan Crusted Cod
- Teriyaki Salmon Bowls
- Baked Salmon with Lemon Dill Sauce
- Shrimp Fried Rice
- Shrimp Fajitas
- Seafood Scampi with Pasta
- Mahi Mahi Burgers with Chipotle-Avocado Spread
- Easy Cod with Pineapple-Mango Salsa
- Avocado Kale Pesto Salmon with Asparagus
- Shrimp Skewers with Avocado Mango Salsa
- Sheet Pan Salmon and Veggies
- Quinoa Chicken and Seafood Paella
- Singapore Spaghetti Squash Noodles
Coconut Shrimp Ceviche
This delicious and refreshing Coconut Shrimp Ceviche is flavorful and makes for a great appetizer, side dish, or light lunch. Thinly sliced coconut and bite sized shrimp are marinated with fresh onions, cucumber, tomatoes, garlic and lime juice. It's the perfect dish to enjoy on a hot summer day. Loaded with flavors and super refreshing.
Ingredients
- 1 lb uncooked shrimp (peeled and deveined)
- 1 young coconut
- 1/2 yellow onion
- 1/2 cucumber
- 1 tomato
- 1/4 cup cilantro
- 2 garlic cloves
- 1/2 tsp pink salt
- 1/4 tsp black pepper
- 3 limes squeezed (about 1/3-1/2 cup lime juice)
Instructions
Fill up a medium pot with water, add about 2 teaspoons of salt, place on stovetop and bring to a boil on high heat. As water comes to a boil, fill up a large mixing bowl with ice and water. Once water starts to boil, add shrimp and turn heat down to low. Cook shrimp for 2 minutes. Use a skimmer spoon to remove shrimp from boiling water and add to iced water immediately. Let shrimp sit in iced water for 1-2 minutes.
Drain shrimp and pat dry. Chop your shrimp into bite size pieces and place in a separate large mixing bowl. Cut open coconut and carefully remove meat from the skin. Thinly slice and add to mixing bowl with shrimp.
Next prep the rest of your ingredients; thinly dice onion, cucumber and tomato and add to bowl with shrimp and coconut. Thinly chop cilantro and add to bowl. Mince garlic and add to the rest of ingredients along with salt, pepper and lime juice. Toss making sure all ingredients are well combined.
Cover bowl and place ceviche in the fridge allowing it to chill for 10-15 minutes at least. I prefer for this Coconut Shrimp Ceviche to chill and marinate for 30 minutes to an hours.
Serve with some grain-free chips or crackers. Enjoy!
Recipe Notes
Tips and Substitutions:
- Chop ingredients thinly– This will allow all the ingredients to marinate in the citrus juice and absorb it releasing more juices and flavor.
- Use a meat from a young coconut– This meat is softer and thinner than that of a mature coconut. Which makes for a better texture for ceviche.
- Use good quality fresh shrimp– It will give your ceviche a better taste, flavor, texture and overall quality.
- Do not overcook your shrimp– Boil your shrimp for no more than 2 minutes. This is enough to turn your shrimp pink. Make sure to add shrimp to iced water immediately after to stop the cooking process. Overcooked shrimp will result in rubbery shrimp.
- Use Persian cucumbers– You can really use any cucumbers, however, Persian cucumbers are great for ceviche.
- Use Roma tomato– Again, you can use any tomato, however, Roma tomatoes have a few seeds, a meaty flesh and a good sugar and acid balance. They elevate any ceviche dish.
- Substitute for garlic– You can use shallots.
- Substitute for lime juice– Lemon juice works too.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published July 3, 2019
