Best Ahi Tuna And Baby Shrimp Ceviche Wpapaya Salad And Coconut Recipes

Bay Scallop, Shrimp, and Ahi Tuna Ceviche in Tortilla Cups image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Peanut oil, for frying
4 to 6 small, thin corn tortillas, about 8-inches in diameter
1/2 pound shrimp, peeled and deveined
1/2 pound fresh baby bay scallops, side muscles removed
1/2 pound ahi tuna, diced
1/4 cup extra-virgin olive oil
3 to 4 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro, plus 6 sprigs for garnish
1/2 medium red onion, cut into 1/4-inch cubes
1 medium, ripe tomato, peeled, seeded, and cut into 1/4-inch cubes
Salt
Freshly ground black pepper

Steps:

In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.

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

Provided by Deantini

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

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

Steps:

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

Ceviche Salad image

Provided by DiWriter

Categories Vegetable

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup cooked shrimp, peeled and deveined
1 cucumber, peeled and diced
1 tomatoes, diced
1/2 avocado, diced
1/4 cup prepared mango salsa
1/2 lime, juice of, a
salt and pepper

Steps: