My favorite recipe to enjoy in less than 10 minutes this summer! This quick shrimp ceviche features seared shrimp, purple onion, parsley, and a creamy lemon-coconut milk dressing, served with chili lime crackers.
1. Heat a cast iron skillet over high heat until hot.
2. Add the shrimp to the skillet and sear for 2 minutes on each side or until cooked.
3. Remove the shrimp from the skillet and allow them to cool.
4. In a mixing bowl, combine the sliced onion and parsley.
5. Whisk the coconut milk, lemon juice, salt, and pepper flakes separately.
6. Add the cooked shrimp to the bowl with the onion and parsley, then pour the coconut milk mixture over the top.
7. Stir gently to combine.
8. Serve the ceviche immediately with Crunchmaster Avocado Toast Chili Lime crackers.
Note: You can adjust the amount of salt, pepper flakes, and parsley to your liking.
