Thai Shrimp Ceviche (Thai)
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 cup coconut milk
- 1/4 cup Italian Volcano lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 small red onion (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped leaves)
- 1/4 cup mint (chopped leaves)
- 1 cucumber (small, diced)
- 1 red chili (thinly sliced, optional, for heat)
- Salt and black pepper (to taste)
Instructions
- 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.