Coconut Shrimp Ceviche - Rick Bayless

Ingredients

• 1 pound best-quality medium-small shrimp (about 40 pieces), peeled and deveined
• About 1 1/2 cup fresh lime juice
• 2/3 cup chopped, peeled jicama (1/4-inch pieces)
• 1 young coconut, soft flesh scraped from inside the shell and cut into small pieces
• 3 green onions, sliced crosswise—white and green—into ¼-inch pieces
• One 14-ounce can coconut milk (not “lite” and preferably one that contains guar gum)
• 4 large mint springs, leaves removed from the stems
• 2 fresh fresh serrano chiles, stemmed and roughly chopped
• 1 teaspoon sugar
• Salt
• A handful of cilantro (or more mint) leaves