I would never have thought of combining shrimp, coconut and grapefruit in one dish but that is exactly what this coconut shrimp ceviche recipe does, and the result is divine!

I was inspired to make this recipe from the book “Simple Stunning Parties at Home: Recipes, Ideas and Inspirations for Creative Entertaining” by Karen Bussen.

I modified the recipe as shown below:

Ingredients:

• 1 pound  (approximately 90-100) shrimp, peeled, cooked, with the tails removed
• 1/2 cup fresh lemon or lime juice
• 1 to 1.5 grapefruits roughly chopped into sections, peel removed
• 1/2 cup coconut milk
• 2 to 3 tablespoons of chopped fresh cilantro
• Salt and pepper to taste

Method:

• If shrimp is frozen, thaw overnight in the fridge.
• Remove tails (if present) by gently prying off. You could also use a knife but you may lose some of the shrimp left inside the tail.
• Extract juice from lemons (approximately 3 to 4) into a small bowl.
• Add coconut milk to lemon juice and stir briefly to mix.
• Cut grapefruits in half (transversely) and chop into small sections (skin removed)
• Place shrimp in a serving dish and add grapefruit sections.
• Pour lemon/coconut milk over the shrimp/grapefruit.
• Chop up fresh cilantro and sprinkle over the dish.
• Add salt and pepper as desired.
• Allow to marinate in the fridge for at least 30 minutes.

What I love about this recipe:

• Unique blend of flavors
• Very quick and easy to make
• Kid-friendly

Options/Modifications:

• You can add some diced jalapenos for extra flavor.
• You can chop up the shrimp into small pieces prior to marinading.
• You can serve with steamed rice or on its own.
• You can use raw shrimp and then marinade for a longer time (about 1 hour). The citrus juices of the lime/lemon will cook the shrimp.
• Coconut milk can be quite high in saturated fat so you can select a light version with less fat if preferred.

Enjoy your delicious coconut shrimp ceviche!