Coconut Shrimp Ceviche | GOYA

Coconut Shrimp Ceviche

Traditional shrimp ceviche is made by “cooking” raw shrimp in the acid of citrus juice, like lime or grapefruit. In this costal take on the classic recipe, the shrimp are instead gently cooked in boiling water and cooled before bathing in a creamy marinade of coconut milk. The result: a recipe so easy and refreshing that it will transport you to a breezy beach-side café after one silky bite.

Serves 4

Prep time: 15 min.

Total time: 20 min., plus chilling and marinating time


2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1 lb. peeled and deveined large shrimp (tails removed), about 16-20 pieces

1 can (13.5 oz.) GOYA® Coconut Milk

3 tbsp. GOYA® Lemon Juice

3 tsp. GOYA® Hot Sauce

1 packet Sazón GOYA® without Annatto

½ red bell pepper, finely chopped

¼ red onion, finely chopped

2 jalapeño peppers, seeded and finely chopped

1 tsp. GOYA® Minced Garlic

1 tsp. finely chopped fresh cilantro, plus 2 tbsp. whole cilantro leaves for garnish


1. Fill large pot halfway with water; add Adobo. Bring water to boil over high heat, stir in shrimp and turn off heat. Allow the shrimp to sit in hot water until pink and opaque to center, 1-2 minutes. Drain, transfer shrimp to baking sheet refrigerate until cold, about 30 minutes.
2. Meanwhile, in large, non-metallic bowl, stir together coconut milk, lemon juice, hot sauce and Sazón; season to taste with Adobo. Stir in red bell pepper, red onion, jalapeño, garlic and chopped cilantro. Add cooled shrimp to coconut mixture; stir to completely cover and submerge shrimp in liquid. Cover bowl and transfer to refrigerator. Chill at least 30 minutes, about up to 24 hours, before serving.
3. To serve, Spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.

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