Be the first to Lime and lemon juices cook the tuna and shrimp in this easy ceviche with coconut milk and rum. Great as a cold, refreshing appetizer or salad topper. Plan ahead for marination time.
Prep Time: 20 minutes
Cook Time: 10 minutes
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 Tablespoons extra-virgin olive oil, divided use
- 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 fresh coconut milk
- 3 Tablespoons dark rum
- Papaya salad (recipe link below)
- Mint, for garnish
Preparation:
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.
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
• Papaya Salad Recipe
Recipe Source: Chef E. Michael Reidt, Bomboa Restaurant, Boston, Massachusetts
Reprinted with permission.
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
• Papaya Salad Recipe
Recipe Source: Chef E. Michael Reidt, Bomboa Restaurant, Boston, Massachusetts
Reprinted with permission.
