Bomboa Restaurant Ahi, Baby Shrimp
and Hamachi Ceviche

Yield: 4 servings

Ingredients

• 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 + 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

Instructions

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 degrees F oven for 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.

Attribution

Bomboa Restaurant, Boston, Chef E. Michael Reidt