A light, aromatic shrimp ceviche is the perfect summer snack. It wasn’t until I returned to the South that I fully realized the similarities between the ceviche we made at Le Bernardin in New York and the pickled shrimp I knew in Georgia. Both use acid to “cook” the shrimp or fish, preserving it and making it safe to eat without applying heat. Here, I utilize the Southeast Asian flavors of ginger, chile, and coconut milk with sweet Gulf shrimp, best served cold as an appetizer alongside good, crusty bread.
recipe 
yields
2 servings as an appetizer
8 ounces (225 g) medium (36/40) shrimp (about 18 to 20 shrimp), shelled and deveined
3⁄4 cup (180 ml) rice vinegar
1⁄4 cup (30 g) thinly sliced red onion 1 lime, sliced into thin rounds
1⁄4 cup (60 ml) canola oil
3 sprigs cilantro
2 sprigs Thai basil
1-inch (2.5 cm) piece fresh ginger, peeled and crushed with the side of a chef’s knife
1 red Fresno chile (optional)
1⁄2 teaspoon sugar
1⁄2 teaspoon salt
1⁄3 cup (75 ml) unsweetened coconut milk
ingredients
steps
- In a quart-size (960 ml) mason jar (or other container with a tight-fitting lid), combine the shrimp and vinegar and shake well.
- Refrigerate for 20 minutes, then add the onion, lime, oil, cilantro, basil, ginger, chile (if using), sugar, and salt, shake well, and refrigerate in the sealed jar overnight.
- The next day, add the coconut milk, shake well, and let the flavors marry for about 30 minutes or up to 1 week before serving.
Date Published: 03.17.26
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Reprinted and excerpted with permission from:
Down South + East by Ron Hsu, Published by Abrams 2026 -
Contributing City
Atlanta
