Ingredients Jump to Instructions ↓

  1. 1 lemon, halved

  2. 1 head garlic, halved

  3. 3 bay leaves

  4. 8 peppercorns

  5. Sea salt

  6. 1 1/2 pounds large shrimp, peeled

  7. 2 cups coconut milk

  8. 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling

  9. 1 red onion, sliced thin

  10. 2 serrano chiles, sliced thin

  11. 1/2 bunch freshly chopped cilantro leaves, plus more for garnish

  12. 4 coconuts

  13. 2 cups rock or kosher salt, for serving

  14. Extra-virgin olive oil, for drizzling

Instructions Jump to Ingredients ↑

  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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