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lifestyle recipe lauren egdahl shrimp ceviche atelier dore photo Lauren Egdahl's Thai Coconut Ceviche

Lauren Egdahl's Thai Coconut Ceviche

Author Emily Yeston

After the election, a friend of mine decided to organize a supper club with a very fun group of women where we could hang out and also get politically active – we named it the Nasty Supper Club. At the first dinner, I met Lauren, the head chef of Comparti Catering, as she was coming out of the kitchen with a huge plate of food. It was delicious, the best supper club dinner we’ve had yet. It was great to share a meal with a group of cool women served up by a cool female chef.

After filling our bellies, Lauren sat down with us at the table as we talked politics, babies (there are a few pregnant supper club goers), and food. I’m so happy to intro you to Lauren, who shared her ceviche recipe with us – perfectly light and delicious for summer!

Thai Coconut Curry Ceviche | Lauren Egdahl, Comparti New York

Serves 2


10 shrimp- peeled, deveined (frozen is A-OK)
1 large orange (juiced)
3 limes (juiced)
3 TBS coconut cream (skim cream from top of coconut milk can)
2 tsp green thai curry*
1 TBS minced red onion
1 TBS chiffonade cilantro
1 tsp chiffonade mint
2 tsp minced pineapple (optional)
1 TBS Chopped roasted peanuts
Micro cilantro (if available)

1. Bring salted pot of water to boil- poach shrimp for 2-3 minutes depending on size of shrimp, strain and shock in ice water.

2. Juice orange and limes into mixing bowl.

3. Combine coconut cream and Thai curry into separate small mixing bowl- will be thick consistency.

4. Add half coconut/curry mixture into citrus juice and whisk until smooth. Can add more coconut curry to taste and salt if necessary (some green curry paste already are salted). Reserve the rest of coconut curry mixture for plating.

5. Detail, devein, half shrimp lengthwise – refrigerate and chill.

6. Combine shrimp, citrus/coconut/curry leche tigre, 1 tsp cilantro, 1/2 tsp mint, 2 tsp minced onions, 1 tsp minced pineapple- mix thoroughly. Let marinate in refrigeration for 10 minutes before serving.

7. Plate shrimp in coupe bowl (or any bowl) in a circular nest shape, layering one shrimp half at a time. Leave hole in the center.

8. Add reserved Thai coconut mixture (to taste) into the center of nest.

9. Top ceviche with remaining 1 tsp minced onion, pineapple, mint, cilantro, 1 TBS chopped peanuts, micro greens (if you have).

*Taste the thai curry and adjust recipe accordingly- some pastes are spicier and/or saltier than others
**Pineapple optional – can use other fruit if you have on hand

 Thank you Lauren! | Comparti New York