Poached Gulf Shrimp Ceviche Recipe
Coconut leche de tigre, fresno, dried lime
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Ingredients
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Ceviche Ingredients
Method
Preparation Directions
- 1
Poach the Shrimp
In a pot of boiling salted water, add the Gulf shrimp. Cook for about 2-3 minutes or until they turn pink and opaque. Remove from heat and immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Prepare the Leche de Tigre
In a blender, combine coconut milk, lime juice, Fresno chili, dried lime powder, salt, and black pepper. Blend until smooth.
- 3
Combine Ingredients
In a mixing bowl, combine the poached shrimp, red onion, and cilantro. Pour the coconut leche de tigre over the shrimp mixture and gently toss to combine.
- 4
Chill and Serve
Cover the ceviche and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with additional Fresno chili slices if desired.
