Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut

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READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Ceviche:
  3. Mix shrimp, ahi tuna, hamachi, 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.
  4. 2nd ceviche step:
  5. While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
  6. Papaya Salad:
  7. Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
  8. Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
  9. Place coconut pieces in oven for 10 minutes or until tender.
  10. Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

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