My Thai Coconut Shrimp Ceviche is packed with flavor thanks to Coconut Thai BLENDABELLA and with only a few ingredients and minimal prep, this delicious dish comes together in minutes. And I know that ceviche can alarm people sometimes due to the traditional raw shrimp being cooked in lime juice recipe, but this one starts with pre-cooked tiny shrimp so there's no worries when it comes to food safety for your guests or family!
Luckily, my family will try almost anything I cook, but even I was surprised when the whole bowl was finished in one day! My son snacked on it while doing homework and even packed a container of it for his lunch today. I'm pretty sure he's the only 6th grader today with ceviche in his lunchbox.
Thai Coconut Shrimp Ceviche
1 pound cooked salad shrimp
1 cup sliced canned hearts of palm
¾ cup full fat coconut milk
1 cup Coconut Thai BLENDABELLA
2 green onions, sliced
1 Tablespoon lime juice
¼ cup cilantro, chopped
Coconut Thai BLENDABELLA, green onions, lime juice and half of the cilantro in a large mixing bowl. Sprinkle with remaining cilantro and serve immediately.
This dish can be served on its own as an appetizer or scooped as a dip with Tortilla Chips, Lettuce Cups or Crackers.#BLENDABELLA #coconutThai