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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Absolutely gorgeous and a real crowd-pleaser. I personally don't use as many limes as he does and it still turns out wonderfully. (I use 4 limes). Ingredients:
1 lemon, halved |
1 head garlic, halved |
3 bay leaves |
8 peppercorns |
sea salt |
1 1/2 lbs large shrimp, peeled |
2 cups coconut milk |
1/2 cup lime juice, plus more |
lime juice, for drizzling (about 6 to 8 limes) |
1 red onion, sliced thin |
2 serrano chilies, sliced thin |
1/2 bunch cilantro leaf, freshly chopped, plus more for garnish |
4 coconuts, split in half |
rock salt (about 2 cups) or kosher salt, for serving (about 2 cups) |
extra virgin olive oil, for drizzling |
Directions:
1. 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. 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. 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. 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.
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