Just looking at my Coconut Lime Shrimp Ceviche makes me feel like I am on vacation. It hits all of those beach side, warm and sunny vacation emotions. If you don’t usually go for ceviche because you aren’t keen on raw fish, well then, this is the ceviche for you! The sweet shrimp are pre-cooked and marinate in this creamy, tart and fresh mixture that is truly lip-smacking good. Pulling it together is as simple as chopping and mixing it together!
This is the kind of light dish that I love to serve by the pool or for an appetizer before a big meal because it is satisfying without leaving you feeling overly full. I usually serve it with my homemade plantain chips or store bought tortilla chips. My daughter just eats it with a spoon! You could also put it in tacos or on a bed of mixed greens for a light and fresh salad. I think it looks great served in a martini glass… The possibilities are endless!
Coconut Lime Shrimp Ceviche
Ingredients
- ½ Lb shrimp - medium sized, cooked, shelled, de-veined, with tails off
- 3-4 limes - juiced
- ⅓ cup red onion - finely chopped
- ¼ cup coconut milk - Aroy-D is my favorite brand
- ½ cup cilantro - finely chopped
- to taste salt & pepper
Instructions
- Roughly chop the cooked shrimp into 1/2" sized pieces.
- Combine all ingredients in a bowl.
- Enjoy right away or let chill in the refrigerator for about an hour if you have the time. The flavors will combine & intensify during that time too.
Tammy Darling
April 19, 2022I first had this ceviche in Ensenada at a family BBQ. Loved it! I think they also used cucumbers and fresh coconut flakes… yummy!!! I’m going to try a batch for Mother’s Day .