Grilled Shrimp Ceviche with Corn and Coconut

A vibrant, tropical-inspired ceviche featuring charred grilled shrimp, sweet grilled corn, and creamy coconut milk, balanced with bright lime, zesty red onion, and a hint of serrano heat. Perfect for summer gatherings or a light, refreshing meal.

Recipe Overview

| Total Time | Prep Time | Cook Time |

|----------------|---------------|---------------|

| 35 minutes | 10 minutes | 25 minutes |

Ingredients

• 1 pound peeled, deveined extra-large shrimp (21–25 count per pound)

• 2 tablespoons olive oil, plus extra for serving

• Metal or wooden skewers (optional; soak wooden skewers in water for 10 minutes if using)

• 2 small ears of corn, husked and silks removed

• 1 cup full-fat coconut milk (preferably organic)

• 3 large limes: 1 zested, 3 juiced (yielding ~¾ cup juice)

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• 1 cup cherry tomatoes, halved

• ½ red onion, thinly sliced (plus extra for garnish)

• 1 serrano chile, seeded and thinly sliced (adjust for heat preference)

• ¼ cup fresh cilantro, chopped (plus whole leaves for garnish)

• Flaky sea salt (e.g., Maldon, for garnish)

Preparation Instructions

Step 1: Prep the Grill and Ingredients

Preheat a gas or charcoal grill to medium-high heat (450–500°F for gas; 500°F for charcoal). Clean the grill grates thoroughly with a wire brush and lightly oil them to prevent sticking.

In a large bowl, toss the shrimp with 2 tablespoons olive oil to coat evenly. If using skewers, thread the shrimp onto skewers in a single layer, leaving space between them.

Brush the corn cobs with a light layer of olive oil on all sides to enhance grilling and browning.

Step 2: Grill the Shrimp

Place the skewered or unwrapped shrimp directly on the preheated grill grates. Cook undisturbed for 2–3 minutes until the undersides are charred and the top side just begins to turn pink. Using tongs, carefully flip the shrimp (or rotate skewers) and cook for an additional 30 seconds–1 minute until opaque and no longer translucent.

Transfer the grilled shrimp to a large mixing bowl.

Step 3: Grill the Corn

Return the corn cobs to the grill, turning every 1–2 minutes with tongs. Cook until all sides are lightly charred (5–6 minutes total).

Transfer the corn to a plate and let cool for 5 minutes. Once cool enough to handle, carefully remove the kernels using a sharp knife, cutting down along the cob to dislodge them. Collect the kernels in a bowl.

Step 4: Prepare the Coconut-Lime Marinade

In a small bowl, whisk together the coconut milk, lime zest, lime juice, and 1 teaspoon kosher salt until smooth and well combined. Taste and adjust salt if needed.

Step 5: Assemble and Chill

In the mixing bowl with the grilled shrimp, add the grilled corn, cherry tomatoes, red onion, serrano chile, and chopped cilantro. Pour the coconut-lime marinade over the mixture and gently toss to coat all ingredients.

Cover the bowl and refrigerate for at least 10 minutes (or up to 1 day) to allow flavors to meld.

Step 6: Serve

Transfer the chilled ceviche to a shallow serving bowl. Garnish with extra red onion, cilantro leaves, a drizzle of olive oil, and flaky sea salt. Serve immediately.

Serving Suggestions

• Enjoy as-is, or pair with tortilla chips for a light appetizer.

• Serve over fluffy rice or quinoa for a heartier meal.

• Leftover ceviche keeps well in an airtight container in the fridge for up to 2 days.

Customer Reviews

@Eric

"What did you substitute for the coconut milk?? There aren’t any other liquid ingredients. Without corn or coconut milk, what are you left with??"

Anonymous

"Phenomenal. Big crowd pleaser and super easy. Had an abundance of spot prawns and made this on a whim—will definitely make again. Adjust cook time for shrimp size and don’t overcook! Some smaller shrimp were slightly chewy."

Anonymous

"OMG!! So delicious! I cooked the corn and shrimp in the broiler (misread the grill instructions, but it worked!). Substituted serrano with cherry peppers, and it was amazing. Ate it alone, but it’d be great over rice. The coconut-lime sauce is addictive—I’ll use it for other dishes!"

Anonymous

"Great recipe! Have served with chips and over rice. Look forward to making it again!"

Happy cooking! 🌽🍤🥥