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Bomboa Restaurant Ahi, BabyShrimp
and Hamachi Ceviche



  • 4 ounces baby shrimp, peeled, deveined, diced
  • 4 ounces Ahi tuna, diced
  • 4 ounces Hamachi, diced
  • 3 springs mint leaves, coarsely chopped
  • 6 sprigs cilantro leaves, finely chopped, divided use
  • 1 or 2 Scotch bonnet chiles, seeded
  • 1/2 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 6 limes, juiced
  • 2 lemons, juiced
  • 5 tablespoons granulated sugar, divided use
  • 3 teaspoons sea salt, divided use
  • 1 whole coconut, cracked into 4 pieces
  • 2 tablespoons lemon juice
  • 14 cup fresh coconut milk
  • 3 tablespoons dark rum
  • Papaya salad, your recipe
  • Mint, for garnish


  1. Mix seafood with 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; 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.
  4. Place papaya salad on shell and top with ceviche; garnish with mint.

Yield: 4 servings

Source: Bomboa Restaurant, Boston, Chef E. Michael Reidt

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