Ahi, Baby Shrimp and Hamachi
Ceviche Recipe 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 |