Coconut Shrimp Ceviche
1 lb raw medium shrimp (I use EZ Peel 51/60 count from seafood counter at market)
8 oz lime juice, fresh squeezed
1 can coconut juice
1 shot tequila
1 medium red onion, chopped
2/3 cup cilantro, chopped
2 jalapenos, chopped
Kosher salt and freshly ground black pepper

Bring a pot of water to a boil. Add shrimp and let boil for 1 minute. Drain the water from shrimp and cover the pot with a lid to steam shrimp for an additional 5 minutes. Pour shrimp in a shallow bowl and cover with ice to stop the cooking process.
Once the shrimp have cooled, peel off shell, tail and chop into smaller pieces.
If you are using small shrimp you don’t need to chop into smaller pieces. Cover shrimp with lime juice. Put in the fridge to chill.
Empty the contents of the coconut juice over a colander and drain juice into a bowl (there are little chunks of coconut in the juice).
Add the tequila, onions, cilantro and jalapenos. Stir everything together and then put in fridge to chill along side the shrimp for about one hour.
After 1 hour of "cooking"/marinating, strain the shrimp but reserve about ¼ cup of lime juice. Add the shrimp and ¼ cup of lime juice to the coconut juice mixture, combine and serve. Eat it as is or with tortilla chips.
Feel free to add other ingredients to this if you want. Last time I made it I added some avocado but it wasn't quite what I was looking time I am going to try adding cooked cubed sweet potato.
After the ceviche is eaten, the leftover liquid is known as Tiger Milk ("leche de tigre") and is thought of as a hangover cure!