Aguachile “chile water” shrimp marinated in fresh lime juice blended with serrano chiles and cilantro. Served with avocado, mango, radish, shredded coconut, and green onions in a luxurious tropical coconut milk and mint dressing.
Please check Seafood Watch for shrimp recommendations.
EQUIPMENT: glass dish, Ninja blender
Coconut Aguachile Shrimp (Ceviche)
Cuisine: MexicanDifficulty: Easy4
servings1
hour0
minutesIngredients
1 lb large shrimp or prawns, peeled and deveined
1/4 teaspoon sea salt to taste
freshly ground black peppercorns
1 cup freshly squeezed lime juice (about 10 limes)
4 serrano peppers, stems removed and sliced thinly crosswise, divided
1/4 cup chopped cilantro
1 avocado, cut into small cubes
1 mango peeled and cut into small cubes
1 cup cubed, peeled Daikon radish (1/4-inch pieces)
1 cup shredded coconut
4 green onions, sliced crosswise into1/4 pieces
- Coconut milk dressing
1 can coconut milk
2 tablespoons coconut oil (optional)
1/2 teaspoon fish sauce
8 sprigs mint, leaves removed from 4 of them, about 20
1 teaspoon sugar
Directions
- Cut shrimp lengthwise down the middle. Season with salt and pepper to taste.
- Transfer to glass dish.
- Add lime juice, 1/2 of peppers, and cilantro to blender. Pulse until smooth.
Taste and correct seasoning. - Pour aguachile mixture over shrimp and mix.
- Cover and chill for about 30 minutes, until shrimp turn pink. Drain. Reserve 1/4 cup of Aguachile marinade.
- Meanwhile, make coconut dressing.
- Divide avocado, mango, radish, shredded coconut, and green onions evenly between 4 serving bowls.
- Divide the dressing between the bowls and stir gently to combine.
- Cover and refrigerate until well chilled, about 60 minutes.
- Remove leaves from bottom halves of mint sprigs.
- Garnish with mint leaves and top half of mint sprigs.
- Serve with plain tostadas or chips.
- Coconut Dressing
- Combine the coconut milk, optional coconut oil, remaining peppers, fish sauce, mint leaves, and sugar in a blender. Pulse until smooth.
- Taste and season with salt, about 1 teaspoon.
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