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:
- 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
- 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
- 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!