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Ahi, Baby Shrimp and Hamachi Ceviche Recipe

By Chef E. Michael Reidt, Bomboa Restaurant, Boston, Massachusetts

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

Total Time: 30 minutes


  • 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


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.

Related Video
How to Make Ceviche
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