Shrimp Ceviche with Coconut Milk So Tasty
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| Shrimp Ceviche with Coconut Milk |
"This is a easy take on ceviche. Instead of letting the shrimp 'prepare dinner' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is straightforward and fresh for a pleasing summer day."
Ingredients :
- 1 lemon, halved and seeded
- 1 head garlic, halved
- three Turkish bay leaves
- 8 complete black peppercorns
- 1 tablespoon kosher salt, or to taste
- 1 1/2 kilos peeled and deveined huge shrimp (21 to twenty-five in line with lb)
- 2 cups coconut milk
- 1/2 cup lime juice
- 2 serrano chile peppers, thinly sliced
- half bunch cilantro, chopped
- 1 crimson onion, thinly sliced
- eight sprigs cilantro, for garnish
- 1 lime, cut into 8 wedges
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H20M |
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- Squeeze the lemon halves right into a big pot, and toss inside the halves. Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir in the shrimp, and turn off the warmth. Allow the shrimp to poach till they are now not translucent inside the center, three to five minutes. Drain in a colander within the sink, then place the shrimp on a baking sheet, and refrigerate till bloodless, about half-hour.
- Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-steel bowl; season with salt to taste. Cut the chilled shrimp in half of lengthwise and stir into the coconut marinade. Cover and refrigerate half-hour before serving. Garnish individual servings with the cilantro sprigs and lime wedges.
Notes :
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