Instructions:

Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche

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

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.