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Shrimp Ceviche with Coconut Milk

Pura Vida Cooking

"This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day."
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1 h 20 m servings 207 cals
Original recipe yields 8 servings (1 1/2 pounds shrimp)

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  1. Squeeze the lemon halves into a large pot, and toss in the halves. Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full. Bring to a boil over high heat, then stir in the shrimp, and turn off the heat. Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes. Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes.
  2. Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste. Cut the chilled shrimp in half lengthwise and stir into the coconut marinade. Cover and refrigerate 30 minutes before serving. Garnish individual servings with the cilantro sprigs and lime wedges.

Nutrition Facts

Per Serving: 207 calories; 13 g fat; 9.9 g carbohydrates; 16.2 g protein; 129 mg cholesterol; 882 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Fabulous recipe. I added water chestnuts and really liked it with it added.

i made sum and my family didn't exactly enjoy it

This is fantastic! I used frozen shrimp, marinated them overnight, and used sliced shallots instead of onion. Definitely making this for company. Thanks for a great recipe!

Fell in love with ceviche in Peru last year - thought I'd try some at home. Used cooked, frozen shrimp and just let it marinate longer. This was really good! I didn't have the whole pepper so...