Recipe by Raquel Grinnell
A Tyler Florence recipe (from the Food Network). Absolutely gorgeous and a real crowd-pleaser! I personally don't use as many limes as he does and it still turns out wonderfully.... (I use 4 limes)
Top Review by Becky in Junction City, OR
This is heaven. I didn't do the whole coconut thing because of lack of time but served the shrimp in a lovely mexican pottery bowl. I took it to a Cinco de Mayo Party and it was gone in 1/2 hour. Thanks Raquel for sharing this recipe.
- 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
Directions See How It's Made
- 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.