Description
Ceviche de Coco y Camarón is a refreshing seafood dish made with shrimp, coconut milk, and fresh vegetables, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 1/2 cup fresh lime juice (about 4 limes)
- 1/2 cup diced red onion
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, diced (for serving)
- Tortilla chips (for serving)
Instructions
- In a medium pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, chop the shrimp into bite-sized pieces.
- In a large mixing bowl, combine the coconut milk and lime juice. Stir well to combine.
- Add the chopped shrimp, red onion, cucumber, tomatoes, cilantro, jalapeño, salt, and black pepper to the bowl. Mix gently until all ingredients are well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled, topped with diced avocado and accompanied by tortilla chips.
Notes
- For a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce.
- Substitute the shrimp with scallops or firm white fish for a different seafood twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg