Tiki-Inspired Coconut and Lime Ceviche
A refreshing seafood starter with tender shrimp cured in lime juice and creamy coconut milk, accented by bright tropical flavors. This latin american-inspired seafood ready in about 10 minutes pairs raw shrimp, peeled and deveined, fresh lime juice, full-fat coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup full-fat coconut milk
- 1/4 cup finely diced red onion
- 2 tbsp minced fresh cilantro
- 1 tsp finely chopped jalapeño
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup diced mango
- 2 tbsp toasted sliced almonds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Chop 12 oz raw shrimp into small bite-sized pieces and place in a glass bowl. Pour 1 cup fresh lime juice over the shrimp, ensuring all pieces are submerged. Cover and refrigerate for 30 minutes to 'cook' the shrimp until opaque and firm.
- Step 2: Drain most of the lime juice, reserving 2 tbsp. Stir in 1/2 cup full-fat coconut milk, 1/4 cup finely diced red onion, 2 tbsp minced fresh cilantro, 1 tsp finely chopped jalapeño, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until well combined.
- Step 3: Gently fold in 1/2 cup diced mango for sweetness and texture. Chill the ceviche for another 15 minutes to meld flavors.
- Step 4: Just before serving, sprinkle 2 tbsp toasted sliced almonds on top for crunch and garnish with extra cilantro leaves if desired.
Frequently asked questions
How long does Tiki-Inspired Coconut and Lime Ceviche take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tiki-Inspired Coconut and Lime Ceviche?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Tiki-Inspired Coconut and Lime Ceviche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki-Inspired Coconut and Lime Ceviche for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tiki-Inspired Coconut and Lime Ceviche?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
