Coconut and Lavender Rock Shrimp Ceviche
Bright, fragrant, and delightfully refreshing, this Coconut and Lavender Rock Shrimp Ceviche turns fresh shrimp into a show-stopping appetizer. Sweet coconut and subtle floral notes from lavender play beautifully with zesty lime and creamy avocado, creating a balance of flavors that is as vibrant as it is elegant. Perfect for warm afternoons or as an elegant starter at a dinner party, this ceviche is light, crisp, and full of personality.
The lavender poaching liquid elevates the shrimp with delicate aromatics while keeping the texture tender and juicy, making each bite feel effortlessly sophisticated. Paired with crisp, citrus-driven white wines, it’s a dish that celebrates both summer freshness and the kind of thoughtful detail that makes cooking feel like an experience rather than a chore.
Coconut and Lavender Rock Shrimp Ceviche
Ingredients
For the lavender poaching liquid:
- 1 qt. water
- 1 C. white wine, such as Sauvignon Blanc
- 1 lemon, juiced and sliced
- 1 sprig of fresh thyme
- ½ tsp. culinary lavender
- Kosher salt
- 1 lb. fresh rock shrimp, cleaned and rinsed
- 2 qts. ice
For the ceviche:
- ½ C. coconut milk
- 1 Tbsp. culinary lavender
- 1 tsp. granulated sugar
- ¾ C. lime juice (approximately 4 limes)
- ½ C. red onion, diced
- 1 avocado, diced
- 1 Tbsp. cilantro, chopped
- 1 lb. rock shrimp, cooked in lavender poaching liquid
- Kosher salt
Instructions
For the lavender poaching liquid:
- In a 4-quart pot, add the water, wine, lemon juice, lemon slices, thyme and lavender and bring to a boil. Remove from heat, cover and allow to steep for 15 minutes. Strain out the solids and pour liquid back into pot. Discard the solids.
- Bring liquid back to a boil. Once at a rolling boil, pour shrimp into seasoned liquid. Stir to ensure even cooking. Remove pot from the heat. Shrimp will turn white when done, approximately 45 seconds to 1 minute. Pour off ¾ of the liquid and add ice. Once the shrimp are ice cold, drain and dry well. Reserve cold.
For the ceviche:
- Mix the coconut milk, lavender and sugar together. Bring to a simmer and cook for 1 minute. Remove from heat, cover and steep for 10 minutes. Strain out the lavender flowers (being careful not to press too hard as it will extract the bitterness from the flowers). Chill coconut milk mixture.
- Mix remaining ingredients in a bowl. Add shrimp and half of the coconut milk. Salt to taste and serve in a bowl on ice.
Crisp, Whites Wines That Play With Shrimp and Lavender
The delicate sweetness of the rock shrimp, combined with the creamy coconut and the gentle floral lift from lavender, calls for a wine that won’t overpower but will enhance those bright flavors. Light, crisp white wines with a touch of citrus or floral notes are a perfect match. Sauvignon Blanc, especially one with zesty acidity and fresh green fruit aromas, cuts through the richness of the coconut while complementing the herbal lavender notes.
Matanzas Creek Sonoma County Sauvignon Blanc is an ideal companion here. Its bright acidity and subtle tropical and citrus notes echo the ceviche’s coconut and lime, while its clean, refreshing finish lets the shrimp’s natural sweetness shine.
