Coconut shrimp ceviche
Rick Bayless · ♥ 1.3K likes · 42.2K views · 6 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- peeled shrimp
Cut the peeled shrimp into about half-inch pieces, put in a bowl and cover with fresh squeezed lime juice so the shrimp floats freely.
Refrigerate about 20 minutes, just enough to start to cook the exterior without the shrimp getting tough.
- green onions
- jicama
- young coconut
Cut green onions into small pieces; peel the jicama, going deeper than expected for the thick skin, and chop small.
Open the young coconut with a cleaver: cut down to where the brown skin of the nut peeks through, perforate around with the knife edge, pry it open, and cut up the tender inner meat.
Opening a young coconut
- 1 can coconut milk
- 2 whole serrano chilies
- mint leaves
- sugar
For the dressing, blend a can of coconut milk with two roughly chopped serrano chilies, mint leaves and a little sugar until completely pureed.
- ⅓ cup fresh squeezed lime juice
When the shrimp is white, not translucent, on the outside, pour off the lime juice leaving about a third of a cup.
- salt
Add the coconut dressing, the jicama, green onions and young coconut; stir and season with salt.