Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut
"Ceviche is a non-cook prep method, letting the fish marinate and cook in citrus juices. The original recipe calls for Hamachi - also know as Amberjack - but this fish is not recognized by food.com. If you find it, use 1/2 cup of each type of fish. The ceviche needs to marinate for 1 hour so please plan ahead. Time for marinating is included in prep time...."
INGREDIENTS
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3⁄4 cup baby shrimp, peeled, deveined, diced
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3⁄4 cup fresh ahi tuna, diced
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3 sprigs mint leaves, coarsely chopped
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6 sprigs cilantro leaves, finely chopped, divided
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1 -2 scotch bonnet pepper, seeded
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1⁄2 cup olive oil
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3 tablespoons olive oil
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6 limes, juiced
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2 lemons, juiced
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5 tablespoons sugar, divided
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3 teaspoons sea salt, divided
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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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1⁄4 cup sunflower oil
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2 tablespoons white wine vinegar
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1 tablespoon mayonnaise
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1 garlic clove, crushed
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1 teaspoon salt
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1⁄2 teaspoon pepper
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4 cups green papayas, peeled, seeded and cubed
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2 tablespoons parsley, chopped
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2 tablespoons lime juice
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1 coconut, cracked into 4 pieces
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