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    You are in: Home / Recipes / Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut Recipe
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    Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut

    Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut. Photo by lazyme

    1/1 Photo of Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr 30 mins

    0 mins

    Deantini's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Ceviche

    Papaya Salad

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Ceviche:.
    3. 3
      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. 4
      2nd ceviche step:.
    5. 5
      While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
    6. 6
      Papaya Salad:.
    7. 7
      Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
    8. 8
      Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
    9. 9
      Place coconut pieces in oven for 10 minutes or until tender.
    10. 10
      Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

    Ratings & Reviews:

    • on June 21, 2011

      55

      Fabulous! This is so good! I tasted these separately before I put it all together. The papaya salad is wonderful and they're both so good together. It takes a little time to make it, but it's sure worth it. Light and refreshing. I didn't have a coconut to serve this on, but did add a little shredded coconut to the papaya salad. Thanks Deantini for a real treat! Made for ZWT7 for the Emerald City Shakers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2013

      55

      Absolutely lovely recipe. As a ceviche fan, and having tried all types of recipes. I can honestly say this is one of the best.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut

    Serving Size: 1 (407 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 726.3
     
    Calories from Fat 502
    69%
    Total Fat 55.7 g
    85%
    Saturated Fat 10.1 g
    50%
    Cholesterol 0.9 mg
    0%
    Sodium 2377.4 mg
    99%
    Total Carbohydrate 58.2 g
    19%
    Dietary Fiber 6.5 g
    26%
    Sugars 40.2 g
    160%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    baby shrimp

    fresh ahi tuna

    mint leaves

    white wine vinegar

    coconut

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