Our take on the Mexican-style ceviche uses cooked shrimp and coconut water. It’s equal parts fiery (thanks to serrano chiles) and refreshing.
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr 25 mins
- 3
medium serrano chiles (stemmed and seeded for less heat, if desired), plus more sliced, for serving
- 1
large tomatillo (about 4 oz), peeled, rinsed, and cored
- 1
large clove garlic
- 5 tbsp.
fresh lime juice
- 1 1/4 c.
bottled coconut water (from refrigerator section)
- 1 1/2 c.
cilantro, plus extra leaves, for serving
- 1 1/2 tbsp.
canola oil
- 3
Persian cucumbers, half chopped into large chunks and half thinly sliced
-
Kosher salt
- 1 lb.
extra-large cooked, peeled, and deveined shrimp (thawed, if frozen), halved horizontally
- 1/2
small red onion, thinly sliced
- 1 1/2 oz.
fresh coconut, shaved
- 1
avocado, diced
Directions
-
- Step 1In blender on high, puree serranos, tomatillo, garlic, lime juice, coconut water, cilantro, oil, chopped cucumber, and 1 teaspoon salt until smooth, about 30 seconds. Refrigerate in airtight container until completely chilled, at least 1 hour, up to 3 days.
- Step 2When ready to serve, toss shrimp with onion, sliced cucumber, and half of coconut. Pile mixture in serving bowls, then ladle in aguachile. Top with avocado, remaining coconut, sliced serrano, and cilantro leaves, if desired.
Per serving: About 343 cal, 18.5 g fat (5.5 g sat), 239 mg chol, 1,581 mg sodium, 18 g carb, 6 g fiber, 7 g sugar (2 g added sugar), 28 g pro
