Grilled Shrimp Ceviche With Corn and Coconut

By Pierce Abernathy

Published August 21, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(54)
Comments
Read comments

Though technically not a ceviche, as the shrimp are grilled first, this dish is deeply inspired by the ceviche variations that span across Latin America, the Caribbean and the South Pacific Islands. Marinated in rich limey coconut milk, this lively, refreshing dish feels quintessentially summery — perfect for outdoor dining — while grilled corn and shrimp add depth and a subtle smokiness. Serve as a salad or with tortillas, plantain chips or saltines. It’s best to not overcook the shrimp on the grill and let it continue to “cook” in the marinade.

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Ingredients

Yield:4 to 6 servings

  • 1 pound peeled, deveined extra-large shrimp

  • Olive oil, for brushing and garnish

  • Metal or wooden skewers (optional)

  • 2 small ears of corn

  • 1 cup coconut milk, preferably full-fat

  • 3 large limes, 1 zested and all 3 juiced (about ¾ cup juice)

  • Kosher salt, such as Diamond Crystal

  • 1 cup cherry tomatoes, halved

  • ½ red onion, thinly sliced, plus more for garnish

  • 1 serrano chile, seeded and thinly sliced

  • ¼ cup chopped cilantro, plus whole leaves for garnish

  • Flaky salt, to garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 122 milligrams cholesterol; 219 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 12 grams fat; 3 grams fiber; 537 milligrams sodium; 18 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a grill for direct high-heat cooking. In a bowl, toss the shrimp with 2 tablespoons olive oil and thread onto skewers if desired. Lightly brush the corn with olive oil as well.

  2. Step 2

    Grill the shrimp on one side until charred on the underside and the top side is just starting to turn pink, 2 to 3 minutes. Remove and transfer to a mixing bowl.

  3. Step 3

    Grill the corn, turning often until lightly charred on all sides, 5 to 6 minutes. Remove and allow to cool slightly before removing kernels from the cob.

  4. Step 4

    In a small bowl, whisk together the coconut milk, lime zest, lime juice and 1 teaspoon kosher salt.

  5. Step 5

    To a mixing bowl, add the shrimp, corn, tomatoes, red onion, serrano chile and chopped cilantro. Pour over the seasoned coconut milk and let sit in the fridge for at least 10 minutes (or up to 1 day).

  6. Step 6

    To serve, transfer to a shallow bowl and garnish with more red onion, cilantro leaves, olive oil and flaky salt.

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Ratings

5 out of 5
54 user ratings
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Comments

Dima

@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??

dee

I found the dish delicious but way too soupy. Should I have used a slotted spoon when plating???

Denise

This was by far the best thing we’ve eaten in a bit! Made it largely as written and thought we’d have leftovers, but every bit was gone!

Francis Hattemer

I’m used to ceviche served w saltines. If you use extra large shrimp, don’t they have to be sliced up? Just sayin.

Anna

phenomenal. big crowd pleaser and super easy. Had an abundance of spot prawns when we pulled our pots and made this on a whim, will definitely make again. adjust cook time for size of shrimp and don't overcook!! some of our smaller shrimp were slightly chewy

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