pineapple coconut shrimp ceviche
TOTAL TIME: 30 minutes
SERVES: 4
Protein
3/4 lb shrimp, peeled and deveined
Pantry
1 can full fat coconut milk
1 tbsp sugar
1/2 tsp fish sauce
Tortilla chips for serving
Produce
3 limes
1/2 pineapple
1 jalapeno pepper
1/2 small red onion
1/4 cup minced cilantro
2 avocados
Poach your shrimp. Shake your can of coconut milk well and open, reserving 1/4 cup. To a medium pot, add remaining coconut milk juice of 1 lime (and throw the whole lime in after juicing too), 1 tbsp sugar, 1 tsp salt and enough water to cover your prawns (I do 2 more cans worth of water).
Bring mixture to a boil. While heating, prepare an ice bath; add ice and cold water to a large bowl.
Once liquid is boiling, add shrimp and cook for about 2-3 minutes, until pink all the way through. Strain from liquid and drop into the ice bath to cool completely.
Prepare you ceviche. Dice 1/2 pineapple into small bite size pieces and add to a large bowl. Add finely diced jalapeno, leaving seeds for more heat, finely chopped 1/2 red onion, finely minced cilantro, and diced avocado. Add 1/4 cup reserved coconut milk, 1/2 tsp fish sauce, and juice of 2 limes.
Finely chop up cooled shrimp and add to same bowl and mix well.
Serve with your favorite chips.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!