Ingredients for Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut
- 1/2 cup baby shrimp
- 1/2 cup ahi tuna
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- Scotch Bonnet Pepper
- 6 tablespoons olive oil
- Limes
- juice of 2 lemons
- 3 tablespoons sugar
- Sea Salt
- 1 tablespoon lemon juice
- 1/4 cup coconut milk
- Dark Rum
- Sunflower Oil
- 1 tablespoon white wine vinegar
- 1 tablespoon mayonnaise
- 1 clove minced garlic
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cups diced papaya
- 2 tablespoons chopped fresh parsley
- 5 tablespoons fresh lime juice
- 1 cup shredded coconut
- 1/4 cup diced hamachi (optional)
- 1-2 Thai chilies (finely minced)
- 1 tablespoon white rum (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ahi Tuna And Baby Shrimp Ceviche W Papaya Salad And Coconut
- **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.
- **Marinate the Ceviche:** Cover the bowl and refrigerate for at least 1 hour, or up to 2 hours for a more intense flavor.
- **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.
- **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.
- **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.
- **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).
- **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.
- **Serve immediately and enjoy!**
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
160g
Fat
50g
Carbs
19g
