Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut

READY IN: 1hr 30mins
Recipe by Deantini

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.

Top Review by lazyme

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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Ceviche:.
  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. 2nd ceviche step:.
  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. Papaya Salad:.
  7. Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
  8. Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
  9. Place coconut pieces in oven for 10 minutes or until tender.
  10. Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

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