*Coconut Lime Ceviche
Garlic Bulb, ea.
In Stock
$0.99

Ginger, 8oz. Bag.
In Stock
$1.09
Organic Green Onion, ea.
In Stock
$0.99
Organic Lime, ea.
In Stock
$0.79

Red Bell Pepper, ea.
In Stock
$2.49
Shallot, .5lb. Bag
In Stock
$1.99
Coconut Lime Ceviche

  •   1 lb Shrimp Peeled, Deveined, and cut into 1/4 in. pieces
  •   3/4 Cup Limes About 6 limes juiced
  •   1/4 Cup Orange 1 or 2 oranges juiced
  •   1/2 Whole Red Bell Pepper Cut into strips and diced
  •   1/2 Whole Jalapeno Pepper Diced... add more if you like heat!
  •   1/2 Whole Shallot Diced
  •   1 Piece Green Onions Sliced
  •   2 Tablespoon Ginger Grated
  •   1 Clove Garlic Finely diced
  •   2 Tablespoons Unsweetened Coconut Flakes More or less according to taste
  •   1 Pinch Salt To taste
  •   1 Pinch Pepper To taste
Preparation

Cut shrimp into 1/4 inch pieces, and set aside in a large mixing bowl.
Combine lime and orange juice and add to the bowl with the shrimp. Put bowl, covered, in your regfrigerator for 30-40 minutes.
Dice red pepper, jalapeno, shallot, green onion, ginger and garlic and mix in a bowl. Reserve 1/2 of the green onion for garnish.
Add coconut to the mixture and set aside. When shrimp is done (will be white all the way through), strain and combine with all of the previously diced ingredients.
Add salt and pepper to taste, and garnish with the left over green onion.

Serves 12 as appetizer.

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