Ingredients
-
1
-
1
-
3
-
8
-
-
1 1/2
-
2
-
1/2
-
-
1
-
2
-
1/2
-
4
-
-
Directions
Coconut Shrimp Ceviche, 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 (use 4 limes), 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 , 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 (use 4 limes)
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
