Ingredients
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3⁄4 cup baby shrimp
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3⁄4 cup fresh ahi tuna
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3 sprigs mint leaves
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6 sprigs cilantro leaves
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1 -2 scotch bonnet pepper
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1⁄2 cup olive oil
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3 tablespoons olive oil
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6 limes
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2 lemons
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5 tablespoons sugar
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3 teaspoons sea salt
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2 tablespoons lemon juice
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1⁄4 cup fresh coconut milk
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3 tablespoons dark rum
Directions
Prep Time: 20 m | Cook Time: 1hr 30mins | Serves: 4
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
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1
Done
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Preheat oven to 350°F. |
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2
Done
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Ceviche: |
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3
Done
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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. |
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4
Done
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2nd ceviche step: |
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5
Done
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While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving. |
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6
Done
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Papaya Salad: |
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7
Done
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Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper. |
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8
Done
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Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice. |
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9
Done
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Place coconut pieces in oven for 10 minutes or until tender. |
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10
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Place papaya salad on coconut shell and top with ceviche. Garnish with mint. |
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11
Done
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12
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13
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14
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15
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