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
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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.
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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.
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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.
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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.
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Serve with some grain-free chips or crackers. Enjoy!
Recipe Notes
Tips and Substitutions:
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- 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.