Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut

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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.

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Steps

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Preheat oven to 350f.

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Ceviche:.

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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.

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Allow to marinate 1 hour.

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Drain and refrigerate.

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2nd ceviche step:.

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While ceviche is marinating - whisk together remaining sugar , salt , oil , cilantro , lemon juice , coconut milk , and rum.

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Toss with seafood just before serving.

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Papaya salad:.

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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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Combine the papaya and vinaigrette in a large salad bowl.

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Sprinkle with parsley and lime juice.

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Place coconut pieces in oven for 10 minutes or until tender.

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Place papaya salad on coconut shell and top with ceviche.

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Garnish with mint.

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Ingredients

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baby shrimp, fresh ahi tuna, mint leaves, cilantro leaves, scotch bonnet pepper, olive oil, limes, lemons, sugar, sea salt, lemon juice, coconut milk, dark rum, sunflower oil, white wine vinegar, mayonnaise, garlic clove, salt, pepper, papayas, parsley, lime juice, coconut