Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche (/showthread.php?tid=196815) |
Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche - tubeN2 - 04-22-2005 Yield: 4 servings 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 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. Place coconut pieces in heated 350 degree F oven 10 minutes or until tender. 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. |