Shrimp Ceviche Served in Coconuts (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 lemon, halved |
1 head garlic, halved |
3 bay leaves |
8 peppercorns |
sea salt |
1 1/2 pounds large shrimp, peeled |
2 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:
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. 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.
2. 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.
3. 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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