Raw shrimp and watermelon tossed with coconut milk and lime juice (Ceviche de camarón y leche de coco) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 150) by Rick Martinez

  • coconut milk
  • cucumber
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute lemon balm or mint for lemongrass.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy corn flatbread (Tostadas de maíz): Fried tostadas; Crispy corn flatbread (Tostadas de maíz): Baked tostadas; Charred habanero oil (Aceite de habanero quemado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon balm or mint for lemongrass.

  • pattyatbryce on July 09, 2022

    So fresh and summery!! Make this dish. Great for those who don't like spicy because spice is on the side in the habanero oil. Lime "cooks" the shrimp enough for those who don't love raw. Seriously good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.