Shrimp Ceviche Served in Coconuts

Name: Shrimp Ceviche Served in Coconuts
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 servings
Cuisine: mexican
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

Getting reviews...

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 30 min
Cook: 5 min

Yield: 8 servings

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 30 min
Cook: 5 min

Yield: 8 servings

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

Directions

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.