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Ingredients Jump to Instructions ↓

  1. 4 ounces baby shrimp, peeled, deveined, diced

  2. 4 ounces ahi tuna, diced

  3. 4 ounces hamachi (amberjack), diced

  4. 3 sprigs mint leaves, coarsely chopped

  5. 6 sprigs cilantro leaves, finely chopped, divided use

  6. 1 or 2 Scotch bonnet chile, seeded

  7. 1/2 cup plus 3 Tablespoons extra-virgin olive oil, divided use

  8. 6 limes, juiced

  9. 2 lemons, juiced

  10. 5 Tablespoons sugar, divided use

  11. 3 teaspoons sea salt, divided use

  12. 1 whole coconut, cracked into 4 pieces

  13. 2 Tablespoons lemon juice

  14. 1/4 cup fresh coconut milk

  15. 3 Tablespoons dark rum

  16. Papaya salad (recipe link below)

  17. Mint, for garnish

Instructions Jump to Ingredients ↑

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

  4. Yield: 4 servings • Papaya Salad Recipe Recipe Source: Chef E. Michael Reidt, Bomboa Restaurant, Boston, Massachusetts Reprinted with permission.

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