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

• Ceviche
• baby shrimp, peeled, deveined, diced↗3⁄4 cup
• fresh ahi tuna, diced↗3⁄4 cup
• sprigs mint leaves, coarsely chopped↗3 sprigs
• sprigs cilantro leaves, finely chopped, divided↗6 sprigs
• scotch bonnet pepper, seeded↗1 -2
• olive oil↗1⁄2 cup
• olive oil↗3 tablespoons
• limes, juiced↗6
• lemons, juiced↗2
• sugar, divided↗5 tablespoons
• sea salt, divided↗3 teaspoons
• lemon juice↗2 tablespoons
• fresh coconut milk↗1⁄4 cup
• dark rum↗3 tablespoons
• Papaya Salad
• cup sunflower oil↗1⁄4
• tablespoons white wine vinegar↗2
• tablespoon mayonnaise↗1
• garlic clove, crushed↗1
• teaspoon salt↗1
• teaspoon pepper↗1⁄2
• cups green papayas, peeled, seeded and cubed↗4
• tablespoons parsley, chopped↗2
• tablespoons lime juice↗2
• coconut, cracked into 4 pieces1

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   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.

3. 3

   While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.

4. 4

   Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.

5. 5

   Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.

6. 6

   Place coconut pieces in oven for 10 minutes or until tender.

7. 7

   Place papaya salad on coconut shell and top with ceviche. Garnish with mint.