Recipe of Super Quick Homemade Pink salt cured Shrimp with tender coconut ceviche

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Make Quick Pink salt cured Shrimp with tender coconut ceviche. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Pink salt cured Shrimp with tender coconut ceviche, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pink salt cured Shrimp with tender coconut ceviche delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pink salt cured Shrimp with tender coconut ceviche is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pink salt cured Shrimp with tender coconut ceviche estimated approx Preparation time-10 mins, Cooking time-1 hr.

To begin with this particular recipe, we have to first prepare a few components. You can have Pink salt cured Shrimp with tender coconut ceviche using 14 ingredients and 3 steps. Here is how you can achieve that.

#GA4 #week25 This dish’s main feature is to use fresh shrimp to make ceviche while being poached and coconut milk gives a great taste and flavour

Ingredients and spices that need to be Take to make Pink salt cured Shrimp with tender coconut ceviche:

1. For shrimp
2. 300 gms shrimp, washed, peeled, tail & head intact
3. 2-3 lime wedges
4. 1 tsp whole black peppercorns
5. 1 cinnamon stick
6. 2 bay leaf
7. 2-3 green cardamoms
8. For ceviche
9. 1/2 cup coconut milk
10. 1 lime juice
11. 2-3 green & red chillies slit
12. 1 onion sliced very fine
13. as per taste Pink salt
14. as needed Olive oil to garnish

Instructions to make to make Pink salt cured Shrimp with tender coconut ceviche

1. Take the shrimps and wash well. Peel, keep the head and tail intact. In a large pot add water, lime wedges, add bay leaf, cinnamon, cardamoms, whole black peppercorns and boil. Add the shrimps and switch off the flame. Let it poach for 3-5 mins. Discard the water and add the fish into a sheet and refrigerate for 5 mins
2. In a bowl add coconut milk, lime juice, sliced onion, sliced green & red chillies, pink salt. Marinate the fish into the coconut milk for 15 mins. Refrigerate again for 15 mins
3. Plate and garnish with olive oil

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