Wynwood Kitchen’s Shrimp Ceviche with Pineapple Coconut Sauce



Serves: 6

Sauce Ingredients

1 pineapple

¾ cup coconut milk

6 cups lime juice

½ cup honey

Cut pineapple into small chunks. Place all ingredients in a blender and puree.

Ceviche ingredients

6 brunoise bell peppers

1 brunoise red onion

1-oz. micro basil

1-qt. prepared pineapple coconut sauce

1 small diced pineapple

2 packages 16/20 white shrimp, peeled and deveined (poached in a flavorful liquid, onions, celery, tomatoes, orange, lemon, and salt, and pepper to taste)

2 cups lime juice

Slice your shrimp length wise (down the middle). In a mixing bowl, place shrimp with lime juice. Let sit for 15 minutes. Remove shrimp from lime juice, add pineapple sauce, fresno, red onion, pineapple, and salt and pepper to taste.

On a plate, overlap the shrimp, then place pulp on top. Garnish with micro cilantro.

Wine pairing:

Vina Sanza Rueda 2012

This hand-crafted Verdejo caters to almost any type of seafood, with a bouquet of aromas and exotic flavors. It has an incredible nose featuring intense tropical fruits such as pineapple, passion fruit, and citrus peel.


Miguel Aguilar

Executive Chef, Wynwood Kitchen & Bar

Ambiance: urban, contemporary

Cuisine: New American, Latin American

2550 NW 2nd Ave, Miami, FL 33127
(305) 722-8959

« »

Comments are closed.

Scroll to top