Ahi And Shrimp Ceviche With Rum - cooking recipe

Ingredients

4 ounces baby shrimp, peeled, deveined, diced
4 ounces fresh ahi tuna, diced
4 ounces fish, diced (amberjack)
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided use
1 -2 scotch bonnet pepper, seeded
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
6 limes, juiced
2 lemons, juiced
5 tablespoons sugar, divided use
3 teaspoons sea salt, divided use
1 whole coconut, cracked into 4 pieces
2 tablespoons lemon juice
1/4 cup coconut milk
3 tablespoons dark rum
mint, for garnish

Preparation

Mix shrimp, ahi tuna, hamachi (amberjack), 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.
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. Spoon into shell pieces. Garnish with mint.