Shrimp Cerviche (Ron or Jen)

By dfarber

Ingredients

• 1 lemon halved
• 1 head of garlic halved
• 3 bay leaves
• 8 peppercorns
• sea salt
• 1 1/2 lbs shrimp
• 2 c coconut milk
• 1/2 c lime juice plus more for drizzling
• 1 red onion sliced thin
• 2 serrano chilis, thinly sliced
• 1/2 bunch freshly chopped cilantro plus more for garnish
• olive oil for drizzling

Preparation

Step 1

Put a large pot of water over high heat and add the lemon garlic bay leaves, peppercorns, and salt to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through about 3-5 min. Remove the shrimp to a sheet pan and refrigerate. When they are cool cut them into smallish pieces.

Combine the coconut milk, lime juice, onion chiles, and cilantro in a large bowl and season with salt.

Add the cooled shrimp and let marinate refrigerated for about 1/2 hour.
Before serving drizzle with small amount of olive oil and chopped cilantro