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Ahi and Shrimp Ceviche With Rum

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“Found this on about.com. 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.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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