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

Recipe by Deantini
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

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