Coconut Shrimp Ceviche
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- Опубликовано: 24 июн 2021
- Take me back to the beach! An elegant, totally achievable ceviche highlighting the flavors of shrimp, coconut, green chile, lime and mint. Serve as a showstopping snack or impressive first course.
Get the recipe 👉 www.rickbayless.com/recipe/co...
@RickBayless Absolutely wonderful that I found this video (after 2 yrs!) which shows how to work with this product @1:38 I see in grocery stores but have never seen tackled by anyone else - let alone myself. THANK YOU, CHEF!
It’s been awhile since any of my RUclipsrs posted something this delish and unique. Awesome recipe! Thanks Rick!!! “The Classy Chef”!
Haven't seen you in years and found your channel today......what the heck! You haven't aged a day. What are you doing??? I can't focus on the food. Looking good Rick Bayless.
Wow! Wow! Wow! 👏😲👏😲👏😯
Yum! Yum! Yum! I can't wait to make this! Thanks, Rick! 😃👌💕
Looks and sounds delicious. I like your vibe
Wow never thought coconut would look so great with shrimp. I got to try this out.
Thank looks delicious!!! Perfect for summer!
Wow Rick that looks so good thank you for sharing your recipes!!💕
Thank you for your recipes! Can’t wait to make this!
Rick. I WISH I could come home to your cooking every day! Heavy sigh …
Wow! That looks so yummy.
That looks very refreshing and very tasty. Cheers!
Looks amazing
love it, thanks
Looks so delicious
Beautiful
Dang. Looks good 👍👌
had something like this in Tijuana but with Habaneros. Wonder why coconut milk isn't used more in Mexican cuisine
In southern coastal parts of Mexico it is like around Campeche, Chiapas, and Yucatán.
OMG please bring me a gallon of this yummm yumm
Looks amazing, I am going to try this with scallops as well.
haha I was just thinking about doing a half shrimp/half scallop mixture...
Amazin !
Yum.
This has so much in common with a few Thai dishes.
Woooooow, that looks delicious! What type of chips are we eating with this recipe? Which do you prefer?
Being part Mexican-American I've grown up loving all things ceviche but I've gone through it all this time not knowing how to make it. Never tried my hand at it, and, because of a recent elimination of raw tomatoes from our diet, I knew I couldn't've anyway. But yours with its diced coconut and mint sounds incredibly delectable!
Amigo que ricuraaa 💖❤❤💋💛🍀🌷🌹🌹👋👋🙏🙏🍺🍺🍷🍷
Rick - We have a few Mexican grocery stores around here, but we refer to them as Hispanic, point being, I can get a lot there, of which I can't get elsewhere. Treasures, of course. Thanks to the Hispanic population around here, mid Long Island, NY, who come from many countries, from Mexico and south, I can get basically get anything I want, and if not, I just have to ask.
I too am a white man from the States, but mostly in the imagination of others. I read Spanish better than I speak it and I understand it spoken, nearly as well as I read it.
I have lived and worked with a number of Hispanics (from all over), so it's to be expected, but I am nowhere near as fluent in Spanish as you. I won't say you are more dedicated to it than I, but rather (as I put in some effort), that you are just much better at it than I. Basically, I suck at Spanish, but I have a clue. I can converse in the basics.
Particularly in foods and welcomes.
I can buy a young, fresh coconut as you showed. I once did, but it was rotten on the inside (so I haven't bought one since), but now I will try again, once I've got my nuts up. The 'gel' of which I coveted. I love the flavor of coconut, but not the grit of a mature one. If you could explain how to extract the milk, the flavor, without the grit of a mature one, I would love to hear that.
WTF are you talking about?
@@meatgravylard - I'm talking about coconut, how I love the flavor, but not so much the grit of a (shredded) mature one, meaning from the nut itself, not processed or sweetened. I'll do it myself, thank you.
Usually, I just give up to convenience and buy a can of coconut milk, but I have (following someone's directions), made some myself. I think it could be done better tho, which is why I asked. How to make coconut milk, from the meat of a mature nut?
The gel of an immature nut, as Rick showed, fascinates me, but I still haven't tasted it, as the one I did buy, was rotten. That's all.
Used canned Young coconut
Chef, you should really get a coco jack. It makes dealing with baby coconuts so much easier
Raw shrimp?
@Tobias Chobotuck do you know why the shrimp was so pink at first if raw? they looked like regular (commercial/mainstream) cooked shrimp. I'm asking because I want to make this but was confused by that part, I know how ceviche works, his shrimp just looked cooked already
@@pep_z780 It looked too firm to be raw but it may have been just very fresh shrimp. I’m don’t know.
@@sasha22674 he did start the video by calling it fresh shrimp, and he is a chef so he probably knows where to get the best quality ingredients so you’re probably right, it’s probably very fresh! I’m still more confused about the color but I think I’ve seen raw pink shrimp before, Peruvian or something (my mind could be completely making that up lmao)
I prefer the Peruvian ceviche, the original
I heard that if you put the lime with the coconut, you get a belly ache.
🤯😎😋🏆
Is the dressing used here the one they call LECHE DE TIGRE? Thanks...
Add a touch of mango? Just wondering
You are the best Rick. You cook better than most mexicans!!! Love all your recipes. Keep up the great work. Saludos from So Cal.
You actually expect me to go through all that for coconut shrimp Ceviche, you must be high!
It's not that much, is it?
Wow looks amazing... Just say I could be your son if adopted....lol 😂
🦐🥥🍋🌱🌶💕😊👍
This is really skip Bayless bro? Lol
nope
Your shrimp are cook , its suppose to be made with raw shrimp.
That looks dynamite.
Ceviche is peruvian, dont pass it as mexican please, we don’t appropriate tacos or burritos.
Yes, it originates in Peru. There’s also Mexican ceviche. I’m sure there’s a variation.
Kind of like there’s tamales across all Latin America, with some wrapping their tamales in corn husks, others in banana leafs, etc.
Lmao
@@CC_Hunters no one cares lmao
@@CC_Hunters oooooh, good one
@@CC_Hunters That's hilarious. Tamales are not Spanish in origin. It comes from the Nahuatl word "tamalli" and there are ancient murals portraying tamales, which also means that most likely we already had something similar to empanadas as well. Moreover, ceviche was also eaten in Mexico as the Spanish invaders testified seeing fishermen eating the fish straight from the sea with salt and it was also cooked with the acid from the xokonoxtletl fruit, since limes come from the eastern hemisphere. Lastly, why are you bashing on your cousins from the north?
Nahh....I'll pass. Mexican ceviche has no coconut milk in it. That kind of ceviche just doesn't go well with an ice cold Mexican beer to enjoy.
Considering that ceviche had its origins in Peru and not Mexico, thus making it an “appropriation,” I don’t see why he couldn’t further innovate it. Not only is something I could see being served in a large metropolis like Mexico City or Querétaro, but the flavor combination looks like it would be good.