Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

by Erica Dinho on May 29, 2014

This post is also available in Spanish

Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

This Ceviche de Camarón con Coco is a popular dish from the  Pacific region of Colombia. Colombia borders both the Pacific and the Atlantic oceans, so fresh fish and seafood are found in abundance in such regions.

Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

We have different variations of ceviche in Colombia and Latin America. Traditionally, ceviche involves raw fish cooked in a mixture of fresh lime juice, then mixed with onions, cilantro and peppers. Some variations of Colombian ceviches are: Ceviche de Pulpo (Octopus Ceviche), Ceviche de Camarones (Shrimp Ceviche), Ceviche de Pescado (Fish Ceviche) and this Ceviche de Camarón con Coco (Coconut Shrimp Ceviche). These Colombian-style ceviches are usually served with saltine crackers, plátanitos (plantain chips) or patacones (fried green plantain).

Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

This Ceviche de Camarón con Coco is made by combining shrimp, red onions, scallions, red pepper, lime juice and coconut milk, a wonderful combination of flavors and textures. Eating this flavorful and cooling coconut shrimp ceviche, I imagine myself lounging on a breezy beach by the ocean in Colombia. While this ceviche is perfect on a warm day, I enjoy it at any time of the year.

Buen provecho!

Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

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Ingredients

(4 to 6 servings)

  • 1 pound of cooked shrimp
  • 1/2 red onion, finely chopped
  • 2 tablespoons scallions, chopped
  • 1/3 of cup red bell pepper, finely chopped
  • 1/4 cup of fresh lime juice
  • 1/2 cup of thick coconut milk
  • 1/2 of fresh cilantro finely chopped
  • Salt and pepper

Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

Directions

  1. Soak the red onion in water for about 8 minutes, rinse well and drain.
  2. In a large bowl mix all the ingredients and let it sit in the fridge for about 30 minutes.
  3. Serve cold with plantain chips, patacones or saltine crackers on the side.
  4. Ceviche de Camarón con Coco (Coconut Shrimp Ceviche)

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{ 7 comments… read them below or add one }

1 Devon May 29, 2014 at 1:23 PM

This gives coconut shrimp a whole new meaning

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2 ela@GrayApron May 29, 2014 at 1:33 PM

This looks absolutely exotic, delicious and refreshing to me! Quite an inspiration!

ela h.

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3 Rich May 29, 2014 at 9:40 PM

“1 pound of cooked shrimp” — Shouldn’t that be “uncooked”?

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4 Erica Dinho May 30, 2014 at 9:04 AM

Hi Rich, for this shrimp ceviche recipe I used cooked shrimp.

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5 Platanos Mangoes and Me May 30, 2014 at 7:24 AM

It looks so pretty and I know it tastes better.

Reply

6 Evelyne@cheapethniceatz June 1, 2014 at 12:49 PM

I have never seen a ceviche like this before with coconut milk, looks amazing!

Reply

7 Belinda @zomppa June 3, 2014 at 9:41 AM

Absolutely delicious, especially as it gets hotter and hotter!

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