Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and

Name: Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup baby shrimp, peeled, deveined, diced; ¾ cup fresh ahi tuna, diced; 3 sprigs mint leaves, coarsely chopped; 6 sprigs cilantro leaves, finely chopped, divided; 1 -2 scotch bonnet pepper, seeded; ½ cup olive oil; 3 tablespoons olive oil; 6 limes, juiced; 2 lemons, juiced; 5 tablespoons sugar, divided; 3 teaspoons sea salt, divided; 2 tablespoons lemon juice; ¼ cup fresh coconut milk; 3 tablespoons dark rum; ¼ cup sunflower oil; 2 tablespoons white wine vinegar; 1 tablespoon mayonnaise; 1 garlic clove, crushed; 1 teaspoon salt; ½ teaspoon pepper; 4 cups green papayas, peeled, seeded and cubed; 2 tablespoons parsley, chopped; 2 tablespoons lime juice; 1 coconut, cracked into 4 pieces

Servings: persons

¾ cup baby shrimp, peeled, deveined, diced
¾ cup fresh ahi tuna, diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided
1 -2 scotch bonnet pepper, seeded
½ cup olive oil
3 tablespoons olive oil
6 limes, juiced
2 lemons, juiced
5 tablespoons sugar, divided
3 teaspoons sea salt, divided
2 tablespoons lemon juice
¼ cup fresh coconut milk
3 tablespoons dark rum
¼ cup sunflower oil
2 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon pepper
4 cups green papayas, peeled, seeded and cubed
2 tablespoons parsley, chopped
2 tablespoons lime juice
1 coconut, cracked into 4 pieces

1
Preheat oven to 350F.
2
Ceviche:.
3
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.
4
Allow to marinate 1 hour.
5
Drain and refrigerate.
6
2nd ceviche step:.
7
While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum.
8
Toss with seafood just before serving.
9
Papaya Salad:.
10
Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
11
Combine the papaya and vinaigrette in a large salad bowl.
12
Sprinkle with parsley and lime juice.
13
Place coconut pieces in oven for 10 minutes or until tender.
14
Place papaya salad on coconut shell and top with ceviche.
15
Garnish with mint.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: ¾ cup baby shrimp, peeled, deveined, diced, ¾ cup fresh ahi tuna, diced, 3 sprigs mint leaves, coarsely chopped, 6 sprigs cilantro leaves, finely chopped, divided, and more.

Yes, Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions