Grilled Shrimp Ceviche With Corn and Coconut

Preparation

1. Step 1

   Prepare a grill for direct high-heat cooking. In a bowl, toss the shrimp with 2 tablespoons olive oil and thread onto skewers if desired. Lightly brush the corn with olive oil as well.

2. Step 2

   Grill the shrimp on one side until charred on the underside and the top side is just starting to turn pink, 2 to 3 minutes. Remove and transfer to a mixing bowl.

3. Step 3

   Grill the corn, turning often until lightly charred on all sides, 5 to 6 minutes. Remove and allow to cool slightly before removing kernels from the cob.

4. Step 4

   In a small bowl, whisk together the coconut milk, lime zest, lime juice and 1 teaspoon kosher salt.

5. Step 5

   To a mixing bowl, add the shrimp, corn, tomatoes, red onion, serrano chile and chopped cilantro. Pour over the seasoned coconut milk and let sit in the fridge for at least 10 minutes (or up to 1 day).

6. Step 6

   To serve, transfer to a shallow bowl and garnish with more red onion, cilantro leaves, olive oil and flaky salt.