AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

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

Provided by Deantini

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

3/4 cup baby shrimp, peeled, deveined, diced
3/4 cup fresh ahi tuna, diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided
1 -2 scotch bonnet pepper, seeded
1/2 cup olive oil
3 tablespoons olive oil
6 limes, juiced
2 lemons, juiced
5 tablespoons sugar, divided
3 teaspoons sea salt, divided
2 tablespoons lemon juice
1/4 cup fresh coconut milk
3 tablespoons dark rum
1/4 cup sunflower oil
2 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper
4 cups green papayas, peeled, seeded and cubed
2 tablespoons parsley, chopped
2 tablespoons lime juice
1 coconut, cracked into 4 pieces

Steps:

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