Description
Traditional shrimp ceviche is made by ‘cooking’ raw shrimp in the acid of citrus juice, like lime or grapefruit. In this coastal take on the classic recipe, the shrimp are instead gently cooked in boiling water and cooled before bathing in a creamy marinade of coconut milk. The result: a recipe so easy and refreshing that it will transport you to a breezy beach-side café after one silky bite.
Ingredients
- 2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
- 1 pound large shrimp – peeled, deveined, and tails removed
- 1 (13.5 ounce) can GOYA® Coconut Milk
- 3 tablespoons GOYA® Lemon Juice
- 3 teaspoons GOYA® Hot Sauce
- 1 packet Sazon GOYA® without Annatto
- ½ red bell pepper, finely chopped
- ¼ red onion, finely chopped
- 2 medium (blank)s jalapeno peppers, seeded and finely chopped
- 1 teaspoon GOYA® Minced Garlic
- 1 teaspoon finely chopped fresh cilantro
- 2 tablespoons whole cilantro leaves, as a garnish
Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 4