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coconut shrimp ceviche

Makes 16 bite-sized “spoon” hors d’oeuvres or 4 appetizer portions

Traditional ceviche is made from raw seafood that is “cooked” by the citric acid in lime and grapefruit juice. I’ve suggested cooked shrimp for this recipe in case you’re pressed for time, but you can use raw shrimp if you prefer. I suggest canned grapefruit because any skin ruins the texture of the ceviche.

  • 3/4 pound shrimp, peeled, cooked, and chilled
  • 1/2 cup lime juice
  • 1/2 cup canned grapefruit sections, cut into quarters
  • 1/4 cup coconut milk
  • 1/4 cup finely diced pickled jalapeños
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper

Chop the shrimp into small pieces. In a bowl, combine the shrimp, lime juice, and grapefruit. If using raw shrimp, marinate for 40 minutes before adding the rest of theingredients. Add the coconut milk and jalapeños and toss together. Stir in 1 tablespoon of the cilantro. Allow the mixture to marinate for 30 minutes in the refrigerator, then season with salt and pepper. Serve on Chinese soup spoons or regular tablespoons, garnished with the remaining cilantro leaves.

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