“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.
This looks delicious, I can’t wait to try it.
Thank you for your precise instructions.
Going to try this over the weekend. Love your show and your website for so many year.
Substituted shrimp with halibut cheek and scallops. Delicious with white fish! Mint makes it a refreshing summertime dish. Can’t wait to make it again!
We are set to make this for the third time, for tonight, for guests, for New Year’s Eve. This is a really nice dish, very impressive and easy to accomplish.
A word of caution!!
When blending the coconut milk, serranos, mint, and sugar mixture. DO NOT leave that mixture on high speed in the blender for too long. My thought was “I’ll let it go on high speed for a while so it gets super smooth.”
BUT if you do that, the fat in the coconut milk CONGEALS, somewhat like making butter. And it makes the mixture look like a nasty curdled mess instead of a smooth dressing/purée.
So the lesson is, blend that mixture on a medium speed, just until the mint and serranos are well incorporated – and not any longer!