Delicious Coconut Shrimp Ceviche Recipe

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!

 

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Coconut shrimp ceviche

 

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Cilantro and Lime Salmon

I am always looking for new ways to cook fish and this week, I found an absolutely mouth-watering recipe for making salmon. Since I am cooking for a family of four and time is of the essence, my goal is to make recipes that are tasty yet easy to make.

Cilantro and Lime Salmon. Photo credit: potentialdoctor.com
Cilantro and Lime Salmon. Photo credit: potentialdoctor.com

The salmon recipe courtesy of Closet Cooking consists of a simple marinade made from cilantro, lime (juice and zest), and garlic. Jalapeno chilies are an optional ingredient. I made the salmon with a side of mashed potatoes, tomato and corn salad.

What I loved about this recipe:

  • The marinade keeps the fish moist during cooking
  • Makes use of healthy ingredients such as garlic and cilantro
  • Tasty lime flavor
  • Easy and fast

Suggestions/Tips:

  • Try to avoid cooking for more than the recommended time as this will dry out the fish.
  • If you don’t have much time to marinade the salmon, then marinade for just 15 minutes prior to cooking. This will still make a difference in bringing out the tasty lime flavor.
  • To enhance the appearance of the salmon, garnish with fresh cilantro leaves and lime wedges

I hope you enjoy your cilantro and lime salmon dish!

Ginger Chicken Curry with Tender Peas and Basmati Rice

My recent goal has been to experiment with at least one new recipe a week. The new recipe I tried this week was a delicious ginger chicken curry recipe courtesy of Once Upon A Chef.

Delicious Ginger Curry Chicken. Image courtesy of potentialdoctor.com
Delicious Ginger Chicken Curry with Peas and Basmati Rice. Image courtesy of potentialdoctor.com

What I loved about this recipe:

  • Great combination of flavour (garlic, ginger, curry powder, cilantro)
  • Easy and fast to make
  • Can be easily batch cooked
  • Uses readily available ingredients
  • Combines peas with the chicken all in one dish
  • Freezes well for a second meal
  • It was a big hit with the husband and kids

Recommended side dish:

This scrumptious chicken curry goes very well with a simple side of basmati rice.

Suggestions/Tips:

  • I have made other chicken curries before but I think what really brought out the flavour of this recipe was the freshly grated ginger and also rubbing the chicken pieces with curry powder before cooking.
  • I found that the curry tasted better without the yoghurt although this could have been because of the type of yoghurt I was using. I recommend tasting the sauce before adding the yoghurt to assess whether it’s really needed.
  • I discovered that frozen peas taste fresher than canned peas and are better for your health.
  • Adding turmeric to the basmati rice while cooking will complement the color of the chicken curry.

I hope you will enjoy this recipe as much as we did!