Recipe from Season 12, Mexico—One Plate at a Time
INGREDIENTS
- 1 pound best-quality medium-small shrimp (about 40 pieces), peeled and deveined
- About 1 1/2 cup fresh lime juice
- 2/3 cup chopped, peeled jicama (1/4-inch pieces)
- 1 young coconut, soft flesh scraped from inside the shell and cut into small pieces
- 3 green onions, sliced crosswise—white and green—into ¼-inch pieces
- One 14-ounce can coconut milk (not “lite” and preferably one that contains guar gum)
- 4 large mint springs, leaves removed from the stems
- 2 fresh fresh serrano chiles, stemmed and roughly chopped
- 1 teaspoon sugar
- Salt
- A handful of cilantro (or more mint) leaves
INSTRUCTIONS
“Cook” the shrimp in the lime juice. In a large stainless steel or glass bowl, combine the shrimp and lime juice. The shrimp should float freely in the juice; if not, add a little more juice. Cover and refrigerate until the shrimp are “cooked” to your liking—anywhere from 20 minutes for rare to several hours for well done, though after an hour or so the shrimp will begin to toughen. Drain, leaving about 1/3 cup of juice behind.
The add-ins. To the shrimp bowl, stir in the jicama, fresh coconut and green onions.
The dressing. In a blender, combine the coconut milk, mint, serranos and sugar. Blend until smooth. Add the dressing to the shrimp bowl and stir to combine. Taste and season with salt, usually about 1 teaspoon. If not serving right away, cover and refrigerate.
Spoon the coconut shrimp ceviche into serving dishes, strew with cilantro (or mint) leaves and you’re ready to serve.
