Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain the shrimp and rinse them under cold water to stop the cooking process.

In a large bowl, whisk together the coconut milk, Italian Volcano lemon juice, fish sauce, and sugar until well combined.

Cut the cooked shrimp into bite-sized pieces and add them to the bowl with the coconut milk mixture.

Add the thinly sliced red onion, halved cherry tomatoes, chopped cilantro, chopped mint, diced cucumber, and sliced red chili (if using) to the bowl with the shrimp.

Season the mixture with salt and black pepper to taste. Stir gently to combine all the ingredients and coat them evenly with the dressing.

Cover the bowl with plastic wrap and refrigerate the Thai Shrimp Ceviche for at least 30 minutes to allow the flavors to meld together.

Once chilled, taste the ceviche and adjust the seasoning if necessary.

Serve the Thai Shrimp Ceviche chilled as a refreshing and flavorful appetizer.