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Ahi and Shrimp Ceviche With Rum

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“Found this on I have not tried it, but am posting it as is. I think if I were to make it I would skip serving in the fresh coconut just because it's hard for me to find good ones.Also, I might not be able to find amberjack fish so I would use more tuna or shrimp. Feel free to make your own variations. Cook time is marinating time.”
1hr 25mins

Ingredients Nutrition


  1. 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.
  2. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
  3. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Spoon into shell pieces. Garnish with mint.

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