Shrimp Ceviche with Coconut Milk

Ingredients

• 1 pound of raw shrimp, peeled, deveined, and chopped into small pieces
• 1/2 cup of freshly squeezed lime juice
• 1/4 cup of freshly squeezed lemon juice
• 1/2 cup of coconut milk
• 1 jalapeno, seeded and finely chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of diced red onion
• 1/2 cup of diced avocado

Directions

1. In a medium-sized bowl, combine the shrimp, lime juice, lemon juice, coconut milk, jalapeno, garlic, sea salt, and black pepper. Cover and refrigerate for at least 15 minutes.
2. Add the cilantro, red onion, and avocado, stirring to combine.
3. Serve chilled or at room temperature. Enjoy!

Interesting Facts

• Ceviche is a traditional Latin American dish.
• This version of ceviche uses coconut milk for a creamy and tangy flavor.
• Ceviche is best served chilled or at room temperature.