Recipe of Perfect Pink salt cured Shrimp with tender coconut ceviche
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Perfect Pink salt cured Shrimp with tender coconut ceviche. One of my favorites. For mine, I am going to 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 get started with this recipe, we have to first prepare a few ingredients. You can have Pink salt cured Shrimp with tender coconut ceviche using 14 ingredients and 3 steps. Here is how you can achieve it.
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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 Get to make Pink salt cured Shrimp with tender coconut ceviche:
- For shrimp
- 300 gms shrimp, washed, peeled, tail & head intact
- 2-3 lime wedges
- 1 tsp whole black peppercorns
- 1 cinnamon stick
- 2 bay leaf
- 2-3 green cardamoms
- For ceviche
- 1/2 cup coconut milk
- 1 lime juice
- 2-3 green & red chillies slit
- 1 onion sliced very fine
- as per taste Pink salt
- as needed Olive oil to garnish
Instructions to make Pink salt cured Shrimp with tender coconut ceviche
- 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
- 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
- Plate and garnish with olive oil
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