Shrimp Ceviche in Coconut Cups - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Ingredients

• 1 lemon, cut in half
• 1 head garlic, cut in half
• 3 bay leaves
• 8 peppercorns
• Sea salt
• 1 1/2 pounds large shrimp, peeled
• 1 ¾ cups coconut milk
• 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling
• 1 red onion, sliced thin
• 2 serrano chiles, sliced thin
• 1/2 bunch freshly chopped cilantro leaves, plus more for garnish
• 4 coconuts
• 2 cups rock or kosher salt, for serving
• Extra-virgin olive oil, for drizzling

Directions

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.