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)
- 1 pound of cooked shrimp
- ½ red onion finely chopped
- 2 tablespoons scallions chopped
- ⅓ of cup red bell pepper finely chopped
- ¼ cup of fresh lime juice
- ½ cup of thick coconut milk
- ½ of fresh cilantro finely chopped
- Salt and pepper
- Soak the red onion in water for about 8 minutes, rinse well and drain.
- In a large bowl mix all the ingredients and let it sit in the fridge for about 30 minutes.
- Serve cold with plantain chips, patacones or saltine crackers on the side.
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).
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.
This gives coconut shrimp a whole new meaning
This looks absolutely exotic, delicious and refreshing to me! Quite an inspiration!
"1 pound of cooked shrimp" -- Shouldn't that be "uncooked"?
Hi Rich, for this shrimp ceviche recipe I used cooked shrimp.
Typically, when ceviche calls for shrimp, the shrimp is usually poached first.
Here's a good explanation. 🙂
"The reason why many recipes tell you to partially cook or parboil the shrimp when making ceviche is because the time it usually takes to "cook" the shrimp with the acid - as is traditionally done in ceviche preparations - would render the shrimp flacid and rubbery. Your typical seafood ceviche recipe will call for marinading the seafood in some sort of acid for anywhere from 3 to 4 hours. You do this with fish, & you're fine. You do this with shrimp & you'll end up with ick. But if you only marinade the shrimp in an hour or less - thus preserving its texture - it'll be just a bit too raw for most palates. So as a compromise, people will simply poach or lightly cook the shrimp, & then soak in some sort of acid for an hour or so."
Platanos Mangoes and Me
It looks so pretty and I know it tastes better.
I have never seen a ceviche like this before with coconut milk, looks amazing!
Absolutely delicious, especially as it gets hotter and hotter!
Ceviche is one of the most refreshing and delicious dish I`ve tried in Santa Marta. I would like to say that this is lovely presentation of this popular dish on the carrebean coast in Colombia.
I made this and it was delicious. I would recommend using small shrimp. I steamed them for 3 mins first. Also you could add less coconut milk and a tomato and it would be good too.
Looks good fam.