FoodB

Once again, I am handing off the posting duties to my wife for this last recipe. I didn't really care for it but I could tell that she really like it so I thought it better if she wrote it up. Take it away hon:

It's Woody again, writing another food blog. Gordon didn't particularly like this dish all that well but I thought it was so good so I wanted to write a review on this recipe.

I saw this recipe on Food 911 and thought it would be something new and exciting to make.

Shrimp Ceviche Served in Coconuts

1 Lemon, halved
1 head Garlic, halved
3 Bay Leaves
8 Peppercorns
Sea salt
1 1/2 lbs. large Shrimp, peeled
2 cups Coconut Milk
1/2 cup Lime Juice (about 6 to 8 limes), plus more for drizzling
1 Red Onion, sliced thin
2 Serrano Chiles, sliced thin
1/2 bunch freshly chopped Cilantro leaves, plus more for garnish
4 Coconuts
2 cups rock or kosher Salt, for serving
Extra-virgin Olive Oil, for drizzling

1. Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
2. Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
3. To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.

Chefs Note: Now I didn't use the Serrano Chilies because I can't do spicy and I didn't use the Rock Salt or Coconuts for presentation. And I didn't have a whole garlic clove so I just used Garlic Powder and it was fine.

All in all this was a great dish. There were flavors that I had personally never had before and it was so exciting to me. The coconut milk was so light and added such a gentle flavor to it and it especially went great with the cilantro. I seriously could not get enough of it. I ended up eating Gordon's half. Gordon didn't like it because he doesn't like coconut all that much. Now I don't like shredded coconut because of the texture but I love the taste and the taste was definitely in the milk.

This is definitely something fun to do at a next BBQ or summer party. It was light and refreshing.