Pineapple Coconut Shrimp Ceviche
I'm always a bit more comfortable cooking my seafood for ceviche first. I know it's safe in the citrus, but it's just weird. And why not cook it first if it allows you to amp up the flavor with an awesome poaching liquid like we do here. Infused with coconut milk, a pinch of sweetness and a whole lot of lime, this is truly the most refreshing ceviche you'll have, perfect for a hot day. This recipe is great to eat right away but gets even better with time (refrigerate for up to 3 days max). So it's great to prepare in advance if you're hosting! You can serve it as an appetizer, but honestly, I usually have this for dinner on a hot day cause who doesn't love an excuse for chips for dinner, not that we need one.
1 can full fat coconut milk
1 tbsp sugar
1/2 tsp fish sauce
Tortilla chips for serving
3 limes
1/2 pineapple
1 jalapeno pepper
1/2 small red onion
1/4 cup minced cilantro
2 avocados
3/4 lb shrimp, peeled and deveined
Pre Recipe Prep
Poach your shrimp
Shake your can of coconut milk well and open, reserving 1/4 cup. To a medium pot, add remaining coconut milk juice of 1 lime (and throw the whole lime in after juicing too), 1 tbsp sugar, 1 tsp salt and enough water to cover your prawns (I do 2 more cans worth of water).
Bring mixture to a boil. While heating, prepare an ice bath; add ice and cold water to a large bowl.
Once liquid is boiling, add shrimp and cook for about 2-3 minutes, until pink all the way through. Strain from liquid and drop into the ice bath to cool completely.
Prepare you ceviche
Dice 1/2 pineapple into small bite size pieces and add to a large bowl. Add finely diced jalapeno, leaving seeds for more heat, finely chopped 1/2 red onion, finely minced cilantro, and diced avocado. Add 1/4 cup reserved coconut milk, 1/2 tsp fish sauce, and juice of 2 limes.
Finely chop up cooled shrimp and add to same bowl and mix well.
Serve with your favorite chips.
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