My buddy Aaron Alterman & I tried recreating this Coconut Ceviche with shrimp from a local restaurant called Suerte in Austin Texas.

Coconut Ceviche

shrimp, peeled & deveined, sliced in half lengthwise

Add the shrimp to a large bowl and cover with 1/2 cup of the lime juice, or more if needed to fully cover the shrimp. Let the shrimp sit in the lime juice for 20-30 minutes. The acid in the lime juice will cook the shrimp.

To make the coconut broth, add the coconut milk to a medium sized bowl along with 1 habanero cut in half, the zest of 1 lime & 1/2 cup of lime juice. Let sit for 30 minutes then blend until smooth, season with salt to taste.

To another small bowl, add the chopped cilantro, olive oil, 1/4 cup lime juice, salt & pepper. Mix to combine & set aside.

To assemble, alternate the shrimp/avocado/cucumber slices around your serving plate.

With the coconut milk, add any of the remaining juices from the shrimp/lime if you think it needs more of the acidity. Mix it and pour the coconut milk mixture over the plated shrimp.

Garnish the plate with the cilantro olive oil mixture.

For extra spice, thinly slice the extra habanero and sprinkle it on top.

Serve with tortilla chips/tostadas & enjoy!