Coconut Shrimp Ceviche

• 1 lemon, halved
• 1 head garlic, halved
• 3 bay leaves
• 8 peppercorns
• sea salt
• 1 1/2 lbs large shrimp, peeled
• 2 cups coconut milk
• 1/2 cup lime juice, plus more
• lime juice, for drizzling (about 6 to 8 limes)
• 1 red onion, sliced thin
• 2 serrano chilies, sliced thin
• 1/2 bunch cilantro leaf, freshly chopped, plus more for garnish
• 4 coconuts, split in half
• rock salt (about 2 cups) or kosher salt, for serving (about 2 cups)
• extra virgin olive oil, for drizzling

1. Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise.
2. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour.
3. Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts.
4. To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro.

lemon, garlic, bay leaves, peppercorns, salt, shrimp, coconut milk, lime juice, lime juice, red onion, serrano chilies, cilantro leaf, coconuts, salt, extra virgin olive oil

Taken from www.food.com/recipe/coconut-shrimp-ceviche-204072 (may not work)