Shrimp Ceviche with Coconut Milk Recipe
This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
In this coastal take on the classic recipe, the shrimp, instead of "cooking" in citrus juice, are gently cooked in boiling water and cooled before bathing in a creamy marinade of coconut milk.
Shrimp are marinated in lime juice, chopped, then tossed with tomatoes, hot peppers, celery and avocado for a zesty appetizer. Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.
Coconut shrimp come out great in the air fryer. This recipe serves them up with a simple spicy honey-lime dip.
Sea scallops and shrimp are quickly poached and then finished in fresh lime juice in this San Francisco ceviche recipe. Serve with sturdy tortilla chips for dipping and cold beer to drink.
Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work.
Shrimp is marinated in lime juice, then mixed with tomato, cilantro, avocado, onion and a special sauce.
Baby shrimp are marinated in tomato sauce, creating a great dip for parties and entertaining!
Be the talk of any party with this deceptively simple shrimp ceviche recipe made entirely of fresh ingredients. You can use fresh or frozen shrimp.