Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut Recipe

Ingredients for Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut

• 1/2 cup Baby Shrimp (peeled and deveined)
• Fresh Ahi Tuna
• Mint Leaves
• Cilantro Leaves
• Scotch Bonnet Pepper
• 3 tablespoons olive oil
• Limes
• Lemons
• 2 tablespoons sugar
• Sea Salt
• Lemon Juice
• 1/4 cup coconut milk
• Dark Rum
• Sunflower Oil
• White Wine Vinegar
• 1 tablespoon mayonnaise
• Garlic Clove
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Papayas
• 2 tablespoons chopped fresh parsley
• 1/4 cup fresh lime juice
• 1 cup shredded coconut

How to Make Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut

1. **Prepare the Ceviche:** In a medium bowl, gently combine 1/2 cup ahi tuna (diced), 1/2 cup baby shrimp (peeled and deveined), 1/4 cup diced hamachi (if available, otherwise substitute with more ahi tuna or shrimp), 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, 1-2 Thai chilies (finely minced, adjust to taste), 3 tablespoons olive oil, 1/4 cup fresh lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt.
2. **Marinate the Ceviche:** Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours for a more intense flavor.
3. **Make the Coconut:** Preheat oven to 350°F (175°C). Place 1 cup of shredded coconut on a baking sheet and toast for 10-12 minutes, or until lightly golden brown and fragrant. Set aside to cool.
4. **Prepare the Papaya Salad Vinaigrette:** In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 tablespoon mayonnaise, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. **Assemble the Papaya Salad:** In a large bowl, combine 2 cups diced papaya with the vinaigrette. Gently toss to coat. Sprinkle with 2 tablespoons chopped fresh parsley and 1 tablespoon fresh lime juice.
6. **Prepare the Second Ceviche Dressing (optional):** While the ceviche marinates, whisk together 1 tablespoon sugar, 1/2 teaspoon salt, 1 tablespoon olive oil, 2 tablespoons chopped cilantro, 1 tablespoon lemon juice, 1/4 cup coconut milk, and 1 tablespoon white rum (optional).
7. **Combine and Serve:** Drain the ceviche. If using the optional second dressing, gently toss the drained ceviche with it just before serving. Spoon the papaya salad onto a serving platter or individual coconut shells. Top with the ceviche. Garnish with fresh mint sprigs and toasted coconut.
8. **Serve immediately and enjoy!**