Coconut-Lime Shrimp Ceviche Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 pound uncooked shrimp, peeled and deveined
  • ½ cup of lime juice, plus 2 tablespoons, divided
  • 1 tablespoon kosher salt
  • 1 cup coconut milk
  • 1 clove garlic, minced
  • 1 shallot, sliced
  • 2 Fresno chiles, sliced
  • 1 tablespoon soy sauce
  • ¼ cup cilantro, roughly chopped, plus more for garnish
Directions
  1. Place shrimp in a small, non-reactive bowl. Cover with ½ cup of lime juice, and stir in the salt. Submerge the shrimp in the lime juice, and place in the refrigerator for 30 to 40 minutes.
  2. While the shrimp is cooking, prepare the coconut lime sauce. Whisk the coconut milk and 2 tablespoons of lime juice until smooth, then stir in the garlic, shallot, chiles, soy sauce, and cilantro.
  3. Add the cooked shrimp, without the lime juice, to the coconut mixture, and stir to coat. Serve immediately, or within 1 hour of making.