Chef Andrew Cooks Coconut Lime Shrimp Ceviche

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Coconut Lime Shrimp Ceviche on Toast Points

Ingredients

1 lb Shrimp (cooked half way) cut into 1/4″ pieces

1 cup lime juice

1/2 cup cream of coconut

2 jalapenos – Seeds removed – diced into 1/8″

1/2 red onion – Julianne

2 tbsp Green Pepper – diced into 1/8″

2 tbsp Red Pepper – diced into 1/8″

2 tbsp cilantro – finely Chopped

3 cloves garlic – minced

1 oz Extra virgin olive oil

1 tbsp salt

1/2 tbsp Black Pepper

1 tbsp Sriracha

Preparation

Remove tails from shrimp and place in salted boiling water for 3-5 minutes.  Remove and immerse in ice water.  After chilled, dice shrimp into 1/4″ pieces; set aside.

In a large mixing bowl add 1 cup lime juice, cream of coconut, olive oil, salt and pepper.  Whisk until incorporated.

Add remaining vegetables and mix until incorporated.

Add shrimp and let marinate for at least 30 mins.

Toast Points

1 Baguette – Cut into slices on a bias about 1/2″ thick

Olive oil

Salt and Pepper to taste

Preheat skillet to medium/high heat.

Coat bread with olive oil, salt and pepper.

cook on each side until toasted and golden brown.

Serving

Place toast points on plate and top with Ceviche mixture.  Serve ice cold with your favorite refreshing cocktail!