0.5 bunch freshly cilantro leaves plus more for garnish chopped
2 cups coconut milk
1 head garlic halved
2 cups kosher salt for serving
1 optional: lemon halved
0.5 cup juice of lime plus more for drizzling 6 to 8 limes
8 servings olive oil extra-virgin for drizzling
8 peppercorns
1 onion red sliced thin
8 servings sea salt
2 serrano chiles sliced thin
1.5 pounds shrimp peeled
4 coconuts
4 coconuts
Equipment
bowl
frying pan
pot
Directions
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.
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.
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.
