Pool Menu - 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 Instructions
- 1
Poach the Shrimp
In a pot, bring 4 cups of water to a boil. Add the peeled and deveined Gulf shrimp and poach for 2-3 minutes until they turn pink and opaque. Remove from heat, drain, and let cool.
- 2
Prepare the Leche de Tigre
In a blender, combine coconut milk, lime juice, sliced Fresno chilies, crushed dried lime, salt, and black pepper. Blend until smooth.
- 3
Combine Ingredients
In a mixing bowl, combine the cooled poached shrimp, chopped cilantro, and the coconut leche de tigre. Mix gently to coat the shrimp.
- 4
Chill and Serve
Cover the ceviche and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
