Pickled Gulf Shrimp with Coconut Milk

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.