Equipment
* optional
Ingredients
Grill Components
- 450 g shrimp, peeled, deveined, extra-large
- 45 ml olive oil
- 2 corn, fresh, husks removed
Dressing and Aromatics
- 240 ml coconut milk, full-fat
- 3 lime, zested and juiced
- 4 g salt
- 150 g cherry tomato, halved
- ½ red onion, thinly sliced
- 1 serrano pepper, seeded and thinly sliced
- 15 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 444 kcal
- Protein
- 28 g
- Carbohydrates
- 30 g
- Fat
- 28 g
- Fiber
- 6 g
- Sugar
- 11 g
- Sodium
- 550 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 181 mg
- Potassium
- 901 mg
- Calcium
- 112 mg
- Iron
- 2.6 mg
- Magnesium
- 105 mg
- Phosphorus
- 407 mg
- Zinc
- 2.5 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 36 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.08 mg
- Niacin
- 2.4 mg
- Folate
- 62 mcg
- Water
- 304 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the grill for direct cooking over high heat, approximately 230°C (450°F).
Toss the shrimp with 30ml of olive oil in a bowl and thread them onto skewers.
Brush the corn cobs lightly with olive oil.
Grill the shrimp for 2 to 3 minutes per side until they turn pink and reach an internal temperature of 63°C (145°F).
Grill the corn for 5 to 6 minutes, turning frequently, until the kernels are lightly charred.
Remove the corn kernels from the cob using a sharp knife once they are cool enough to handle.
Whisk together the coconut milk, lime zest, lime juice, and 4g of salt in a small bowl.
Combine the grilled shrimp, corn kernels, cherry tomatoes, red onion, serrano pepper, and cilantro in a large mixing bowl.
Pour the coconut milk mixture over the ingredients and toss to coat evenly.
Refrigerate the mixture for at least 10 minutes to allow the flavors to meld.
Transfer to a shallow bowl and garnish with a drizzle of olive oil and a sprinkle of salt before serving.
Chef's Notes
- For the best char on the corn, grill it directly over high heat until the kernels are visibly blackened in spots. This adds a crucial smoky depth to the dish.
- Don't overcook the shrimp; they should be just opaque and slightly firm. Overcooked shrimp will become rubbery and detract from the ceviche's texture.
- Adjust the amount of serrano pepper based on your spice preference. Remember to remove the seeds and membranes for less heat.
- Allowing the ceviche to chill for at least 10 minutes is crucial for the flavors to meld. For an even deeper flavor, you can refrigerate it for up to an hour, but be mindful that the acid will continue to 'cook' the shrimp.
- The creamy coconut milk dressing balances the acidity of the lime and the heat from the serrano pepper. Ensure you use full-fat coconut milk for the best texture and richness.
Storage
Refrigerator: 1 day — Keep in an airtight container; flavor intensifies over time.
Reheating: Do not reheat; serve chilled or at room temperature.
Troubleshooting
Shrimp are tough and rubbery
Cause: Shrimp were overcooked on the grill.
Fix: Unfortunately, overcooked shrimp cannot be 'fixed.' However, you can try to salvage the dish by adding more fresh ingredients to dilute the texture.
Prevention: Grill shrimp for a shorter duration, about 2-3 minutes per side, and remove them as soon as they turn pink and opaque. Use a thermometer to ensure they reach an internal temperature of 63°C (145°F).
Ceviche is too acidic or sour
Cause: Too much lime juice was used, or the resting time was too long.
Fix: Stir in a tablespoon of honey or a pinch of sugar to balance the acidity. You can also add a bit more coconut milk to mellow the flavor.
Prevention: Measure the lime juice accurately. If resting the ceviche for an extended period, consider adding the lime juice just before serving to minimize the 'cooking' effect.
Corn is not charred enough
Cause: Grill heat was too low, or corn was not placed directly over the heat source.
Fix: If the corn is already cut, you can briefly char the kernels in a dry skillet over high heat, stirring constantly, until they develop some blackened spots.
Prevention: Ensure your grill is preheated to high heat (230°C/450°F) and place the corn cobs directly over the flames, turning frequently to achieve even charring.
Dressing is too thin
Cause: Using low-fat coconut milk or not allowing it to emulsify properly.
Fix: You can try to thicken the dressing by simmering it gently in a saucepan for a few minutes until it reduces slightly. Alternatively, whisk in a small amount of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook until thickened.
Prevention: Always use full-fat coconut milk. Ensure the ingredients are well-whisked and combined. If the dressing is still too thin after chilling, a brief simmer can help.
Cultural Context
Ceviche, a dish originating from Peru, involves 'cooking' raw fish or seafood in citrus juice. This recipe offers a Latin American-inspired twist by incorporating grilled elements and a creamy coconut milk dressing, moving beyond traditional ceviche preparation while retaining its fresh, vibrant spirit.
