Ahi and Shrimp Ceviche With Rum |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Found this on . I have not tried it, but am posting it as is. I think if I were to make it I would skip serving in the fresh coconut just because it's hard for me to find good ones.Also, I might not be able to find amberjack fish so I would use more tuna or shrimp. Feel free to make your own variations. Cook time is marinating time. Ingredients:
4 ounces baby shrimp, peeled, deveined, diced |
4 ounces fresh ahi tuna, diced |
4 ounces fish, diced (amberjack) |
3 sprigs mint leaves, coarsely chopped |
6 sprigs cilantro leaves, finely chopped, divided use |
1 -2 scotch bonnet pepper, seeded |
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided |
6 limes, juiced |
2 lemons, juiced |
5 tablespoons sugar, divided use |
3 teaspoons sea salt, divided use |
1 whole coconut, cracked into 4 pieces |
2 tablespoons lemon juice |
1/4 cup coconut milk |
3 tablespoons dark rum |
mint, for garnish |
Directions:
1. Mix shrimp, ahi tuna, hamachi (amberjack), 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.
2. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
3. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Spoon into shell pieces. Garnish with mint.
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