- 2 teaspoons GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
- 1 pound large shrimp - peeled, deveined, and tails removed
- 1 (13.5 ounce) can GOYA® Coconut Milk
- 3 tablespoons GOYA® Lemon Juice
- 3 teaspoons GOYA® Hot Sauce
- 1 packet Sazon GOYA® without Annatto
- 1/2 red bell pepper, finely chopped
- 1/4 red onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 teaspoon GOYA® Minced Garlic
- 1 teaspoon finely chopped fresh cilantro
- 2 tablespoons whole cilantro leaves, as a garnish
- Fill large pot halfway with water; add Adobo. Bring water to boil over high heat, stir in shrimp and turn off heat. Allow the shrimp to sit in hot water until pink and opaque to center, 1-2 minutes. Drain, transfer shrimp to baking sheet. Refrigerate until cold, about 30 minutes.
- Meanwhile, in large, non-metallic bowl, stir together coconut milk, lemon juice, hot sauce and Sazon; season to taste with Adobo. Stir in red bell pepper, red onion, jalapeno, garlic and chopped cilantro. Add cooled shrimp to coconut mixture; stir to completely cover and submerge shrimp in liquid. Cover bowl and transfer to refrigerator. Chill at least 30 minutes, up to about 24 hours, before serving.
- To serve, spoon shrimp and coconut mixture into small bowls. Garnish with cilantro leaves.
Coconut Shrimp Ceviche, recipe