Ahi and Shrimp Ceviche With Rum

Submitted by Chef Jean

"Found this on about.com. I have not tried it, but am posting it as is. I think if I were to make it I would skip serving in the fresh coconut just because it's hard for me to find good ones.Also, I might not be able to find amberjack fish so I would use more tuna or shrimp. Feel free to make your own variations. Cook time is marinating time."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 4

ingredients

• 4 ounces baby shrimp, peeled, deveined, diced
• 4 ounces fresh ahi tuna, diced
• 4 ounces fish, diced (amberjack)
• 3 sprigs mint leaves, coarsely chopped
• 6 sprigs cilantro leaves, finely chopped, divided use
• 1 -2 scotch bonnet pepper, seeded
• 1⁄2 cup plus 3 tablespoons extra-virgin olive oil, divided
• 6 limes, juiced
• 2 lemons, juiced
• 5 tablespoons sugar, divided use
• 3 teaspoons sea salt, divided use
• 1 whole coconut, cracked into 4 pieces
• 2 tablespoons lemon juice
• 1⁄4 cup coconut milk
• 3 tablespoons dark rum
• mint, for garnish

directions

1. Mix shrimp, ahi tuna, hamachi (amberjack), 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.
2. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
3. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Spoon into shell pieces. Garnish with mint.