Equipment
* optional
Ingredients
Grill Components
- 450 g shrimp, peeled, deveined, extra-large
- 45 ml olive oil
- 2 corn, fresh, husks removed
Dressing and Aromatics
- 240 ml coconut milk, full-fat
- 3 lime, zested and juiced
- 4 g salt
- 150 g cherry tomato, halved
- ½ red onion, thinly sliced
- 1 serrano pepper, seeded and thinly sliced
- 15 g cilantro, chopped
Nutrition (per serving)
Method
Preheat the grill for direct cooking over high heat, approximately 230°C (450°F).
Toss the shrimp with 30ml of olive oil in a bowl and thread them onto skewers.
Brush the corn cobs lightly with olive oil.
Grill the shrimp for 2 to 3 minutes per side until they turn pink and reach an internal temperature of 63°C (145°F).
Grill the corn for 5 to 6 minutes, turning frequently, until the kernels are lightly charred.
Remove the corn kernels from the cob using a sharp knife once they are cool enough to handle.
Whisk together the coconut milk, lime zest, lime juice, and 4g of salt in a small bowl.
Combine the grilled shrimp, corn kernels, cherry tomatoes, red onion, serrano pepper, and cilantro in a large mixing bowl.
Pour the coconut milk mixture over the ingredients and toss to coat evenly.
Refrigerate the mixture for at least 10 minutes to allow the flavors to meld.
Transfer to a shallow bowl and garnish with a drizzle of olive oil and a sprinkle of salt before serving.
Chef's Notes
- For the best char on the corn, grill it directly over high heat until the kernels are visibly blackened in spots. This adds a crucial smoky depth to the dish.
- Don't overcook the shrimp; they should be just opaque and slightly firm. Overcooked shrimp will become rubbery and detract from the ceviche's texture.
- Adjust the amount of serrano pepper based on your spice preference. Remember to remove the seeds and membranes for less heat.
- Allowing the ceviche to chill for at least 10 minutes is crucial for the flavors to meld. For an even deeper flavor, you can refrigerate it for up to an hour, but be mindful that the acid will continue to 'cook' the shrimp.
- The creamy coconut milk dressing balances the acidity of the lime and the heat from the serrano pepper. Ensure you use full-fat coconut milk for the best texture and richness.
Storage
Refrigerator: 1 day — Keep in an airtight container; flavor intensifies over time.
Reheating: Do not reheat; serve chilled or at room temperature.
