Ahi, Baby Shrimp and Hamachi Ceviche Recipe
"Lime and lemon juices cook the tuna and shrimp in this easy ceviche with coconut milk and rum. Great as a cold, refreshing appetizer or salad topper. Plan ahead for marination time...."
INGREDIENTS
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4 ounces baby shrimp, peeled, deveined, diced
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4 ounces ahi tuna, diced
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4 ounces hamachi (amberjack), diced
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3 sprigs mint leaves, coarsely chopped
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6 sprigs cilantro leaves, finely chopped, divided use
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1 or 2 Scotch bonnet chile, seeded
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1/2 cup plus 3 Tablespoons extra-virgin olive oil, divided use
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6 limes, juiced
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2 lemons, juiced
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5 Tablespoons sugar, divided use
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3 teaspoons sea salt, divided use
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1 whole coconut, cracked into 4 pieces
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2 Tablespoons lemon juice
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1/4 cup fresh coconut milk
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3 Tablespoons dark rum
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Papaya salad (recipe link below)
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Mint, for garnish
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