Description
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.
Ingredients
- 1 lemon, halved and seeded
- 1 head garlic, halved
- 3 Turkish bay leaves
- 8 whole black peppercorns
- 1 tablespoon kosher salt, or to taste
- 1 ½ pounds peeled and deveined large shrimp (21 to 25 per lb)
- 2 cups coconut milk
- ½ cup lime juice
- 2 serrano chile peppers, thinly sliced
- ½ bunch cilantro, chopped
- 1 red onion, thinly sliced
- 8 sprigs cilantro, for garnish
- 1 lime, cut into 8 wedges
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 8