This is not what I know as ceviche but it does sound tasty.
terry
Shrimp Ceviche Served In Coconuts
Serves 8
Recipe By: Tyler Florence
1 lemon -- halved
1 head garlic -- halved
3 bay leaves
8 peppercorns
Sea salt
1 1/2 pounds large shrimp -- peeled
2 cup 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 cup rock or kosher salt -- for serving
Extra-virgin olive oil -- for drizzling
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.
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 8 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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