Yield: 4 servings
Baby shrimp, peeled, deveined, diced, 4 oz.
Ahi tuna, diced – 4 oz.
Hamachi, diced – 4 oz.
Mint leaves, coarsely chopped – 3 sprigs
Cilantro leaves, finely chopped, divided use – 6 sprigs
Scotch bonnet chile, seeded – 1 or 2
Extra virgin olive oil, divided use – 1/2 cup plus 3 Tbsp.
Limes, juiced – 6
Lemons, juiced – 2
Sugar, divided use – 5 Tbsp.
Sea salt, divided use – 3 tsp.
Whole coconut, cracked into 4 pieces – 1
Lemon juice – 2 Tbsp.
Fresh coconut milk – 1/4 cup
Dark rum – 3 Tbsp.
Papaya salad – your recipe
Mint – for garnish
Method:-
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- Mix seafood with chopped mint, half the cilantro, chile, 3 Tbsp. olive oil, lime juice, juice of 2 lemons, 2 Tbsp. sugar and 1 tsp. salt; allow to marinate 1 hour. Drain; refrigerate.
- Place coconut pieces in heated 350 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.