1bagMarina Del Rey wild caught Argentinian shrimp meat(these are already cut into chunks, but if the pieces are too large, cut them into smaller chunks - roughly 1/2 inch pieces)
1/4cupfresh cilantrostems removed, roughly chopped (with extra for garnish)
2shallotsthinly sliced lengthwise
1/2cupcoconut cream
saltto taste
Instructions
In a medium-sized prep bowl, whisk together the lime juice, lemon juice, orange juice, minced garlic and chili peppers until entirely combined.
Add the seafood to this and toss to coat evenly and entirely (you want to submerge the seafood as much as possible, because the acidity from the juice is what will "cook" the seafood). Cover and place in the fridge to marinate for at least one hour.
Remove from the fridge and add in the rest of the ingredients (other than the salt). Toss to coat entirely, cover and place back into the fridge for at least another hour.
Remove from the fridge and strain the liquid through a fine-mesh sieve or strainer. Reserve roughly 1/2 cup of the liquid and add it back into the bowl. Add salt to taste.