Coconut Shrimp Ceviche

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lemon, halved
• 1 head garlic, halved
• 3 bay leaves
• 8 peppercorns
• sea salt
• 1 1/2 lbs large shrimp, peeled
• 2 cups coconut milk
• 1/2 cup lime juice, plus more
• lime juice, for drizzling (about 6 to 8 limes)
• 1 red onion, sliced thin
• 2 serrano chilies, sliced thin
• 1/2 bunch cilantro leaf, freshly chopped, plus more for garnish
• 4 coconuts, split in half
• rock salt (about 2 cups) or kosher salt, for serving (about 2 cups)
• extra virgin olive oil, for drizzling

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.