Ahi, Baby Shrimp and Hamachi Ceviche

Ahi, Baby Shrimp and Hamachi Ceviche

Dish Name : Ahi, Baby Shrimp and Hamachi Ceviche

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:-

  1. 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.

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

  3. 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.