Shrimp Ceviche With Coconut Milk
This chef-curated Shrimp Ceviche With Coconut Milk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 22g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 462 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Shrimp Ceviche With Coconut Milk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Ceviche With Coconut Milk to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Ceviche With Coconut Milk, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 lemon, halved and seeded
- 1 head garlic, halved
- 3 Turkish bay leaves
- 8 whole black peppercorns
- 1 tablespoon kosher salt, or to
- taste
- 1 1/2 pounds peeled and
- deveined large shrimp (21 to 25
- per lb)
- 2 cups coconut milk
- 1/2 cup lime juice
- 2 serrano chile peppers, thinly
- sliced
- 1/2 bunch cilantro, chopped
- 1 red onion, thinly sliced
- 8 sprigs cilantro, for garnish
- 1 lime, cut into 8 wedges
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Squeeze the lemon halves into a large pot, and toss in the halvesStep 2: Technique & Execution
Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half fullStep 3: Technique & Execution
Bring to a boil over high heat, then stir in the shrimp, and turn off the heatStep 4: Technique & Execution
Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutesStep 5: Technique & Execution
Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutesStep 6: Technique & Execution
Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to tasteChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 462 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 22g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 26g | Complex, slow-digesting dietary fiber |
| Fat | 10g | Wholesome dietary lipids for micronutrient absorption |
Shrimp Ceviche With Coconut Milk
This chef-curated Shrimp Ceviche With Coconut Milk offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Squeeze the lemon halves into a large pot, and toss in the halves
Technique & Execution: Add the garlic, bay leaves, peppercorns, and salt, then fill with water to half full
Technique & Execution: Bring to a boil over high heat, then stir in the shrimp, and turn off the heat
Technique & Execution: Allow the shrimp to poach until they are no longer translucent in the center, 3 to 5 minutes
Technique & Execution: Drain in a colander in the sink, then place the shrimp on a baking sheet, and refrigerate until cold, about 30 minutes
Technique & Execution: Stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion together in a non-metallic bowl; season with salt to taste
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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