Shrimp Ceviche With Coconut Milk Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Cook's Note: If the scallops are particularly thick, you may want to slice each scallop horizontally into 2 thinner disks.
• Cut each scallop into 8 wedges. Cut the peeled shrimp into chunks that approximately match the size of the scallop wedges (unless you have rock shrimp, which doesn't need to be cut). In a medium bowl, pour enough lime juice over the scallop and shrimp pieces to cover. Toss gently so each piece is given a good lime juice bath. Cover the bowl with plastic wrap and place the bowl in the refrigerator to marinate for 4 to 10 hours. The shellfish is done when it's completely white and opaque and doesn't look or taste raw.
• In a separate bowl, mix the remaining lime juice with the lemon juice, coconut milk, and olive oil. You can chop the jalapeno, cilantro, and garlic by hand, but if you have a food processor it's much easier to pulse the 3 together. Add the pepper mixture to the coconut mixture, and stir in the red onion. (You may add the mango chunks here if you like, but I prefer to add them right before serving.) Season the mixture with the salt and mix well. Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
• When every chunk of shrimp and scallop is white with no hint of translucence, remove them from the juice. Discard the lime juice. Combine the seafood and the coconut milk mixture, tossing well. Add the mango chunks and gently toss together. Taste the seafood and add more salt or fresh lime juice, if desired.
• For a knockout presentation, spoon the seafood ceviche into the coconut shell halves and top with a sprinkle of unsweetened coconut, if desired. Pile warm tortilla chips around the coconut shells, if desired.

Steps:

• Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
• Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
• Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.