Ingredients
4 ounces baby shrimp, peeled, deveined, diced
4 ounces ahi tuna, diced
4 ounces hamachi (amberjack), diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided use
1 or 2 Scotch bonnet chile, seeded
1/2 cup plus 3 Tbsp extra-virgin olive oil, divided use
6 limes, juiced
2 lemons, juiced
5 Tbsp sugar, divided use
3 tsp sea salt, divided use
1 whole coconut, cracked into 4 pieces
2 Tbsp lemon juice
1/4 cup fresh coconut milk
3 Tbsp dark rum
Papaya salad
Mint, for garnish

Instructions
Mix seafood with 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; refrigerate.

Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.

Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk and rum; toss with seafood. Place papaya salad on shell and top with ceviche; garnish with mint.

Yield: 4 servings

Credits
Recipe from: Chef E. Michael Reidt, Bomboa Restaurant, Boston, Massachusettes, USA.

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