📖 Instructions

1. Prepare the Shrimp: Ensure your shrimp is peeled, deveined, and rinsed thoroughly under cold water. Pat them dry with paper towels.
2. Chop the Shrimp: Depending on the size, roughly chop the shrimp into 1/2-inch to 1-inch pieces. You don't want them too small, or they'll become mushy. I like to leave a few whole for presentation.
3. Marinate in Lime Juice: Place the chopped shrimp in a glass or stainless steel bowl. Cover completely with freshly squeezed lime juice. Make sure every piece of shrimp is submerged. I usually use about 10-12 limes for this recipe.
4. Refrigerate: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the shrimp turns pink and opaque. This is crucial for the 'cooking' process. I once tried to rush this step, and the shrimp wasn't quite right – learn from my mistake!
5. Prepare the Vegetables: While the shrimp is marinating, finely dice the red onion and jalapeno (remove seeds for less heat). Chop the fresh cilantro.
6. Combine Ingredients: Once the shrimp is 'cooked', drain off most of the lime juice, leaving a little bit for flavor. Add the diced red onion, jalapeno, and cilantro to the bowl. I sometimes throw in a little minced garlic too for extra zing.
7. Add Coconut Milk: Pour in the coconut milk. Start with the amount specified in the recipe and add more to reach your desired level of creaminess. Be careful not to overdo it – you want it creamy, not soupy. A splash of coconut water can also enhance the coconut flavor.
8. Season: Season with salt and pepper to taste. Remember that the lime juice already adds a good amount of tang, so taste as you go.
9. Chill: Cover the bowl again and refrigerate for at least another 30 minutes to allow the flavors to meld together. This step is importnat, don't skip it.!
10. Serve: Serve the ceviche chilled, preferably in coconut shells or small bowls. Garnish with extra cilantro and a lime wedge. I like to serve mine with tortilla chips or plantain chips for dipping.
11. Optional additions: I like to add mango to the ceviche too.