Ingredients
-
-
3/4
-
3/4
-
3
-
6
-
1 - 2
-
1/2
-
3
-
6
-
2
-
5
-
3
-
2
-
1/4
-
3
Directions
Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut,Ceviche is a non-cook prep method, letting the fish marinate and cook in citrus juices. The original recipe calls for Hamachi – also know as Amberjack – but this fish is not recognized by food.com. If you find it, use 1/2 cup of each type of fish. The ceviche needs to marinate for 1 hour so please plan ahead. Time for marinating is included in prep time.,Absolutely lovely recipe. As a ceviche fan, and having tried all types of recipes. I can honestly say this is one of the best.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Ceviche: |
|
3
Done
|
Mix Shrimp, Ahi Tuna, Hamachi, Chopped Mint, Half the Cilantro, Chile, 3 Tablespoons Olive Oil, Lime Juice, Juice of 2 Lemons, 2 Tablespoons Sugar, and 1 Teaspoon Salt. Allow to Marinate 1 Hour. Drain and Refrigerate. |
|
4
Done
|
2nd Ceviche Step: |
|
5
Done
|
While Ceviche Is Marinating - Whisk Together Remaining Sugar, Salt, Oil, Cilantro, Lemon Juice, Coconut Milk, and Rum. Toss With Seafood Just Before Serving. |
|
6
Done
|
Papaya Salad: |
|
7
Done
|
Prepare the Vinaigrette in a Small Bowl by Combining the Oil, Wine Vinegar, Mayonnaise, Garlic, Salt, and Pepper. |
|
8
Done
|
Combine the Papaya and Vinaigrette in a Large Salad Bowl. Sprinkle With Parsley and Lime Juice. |
|
9
Done
|
Place Coconut Pieces in Oven For 10 Minutes or Until Tender. |
|
10
Done
|
Place Papaya Salad on Coconut Shell and Top With Ceviche. Garnish With Mint. |
