Ahi And Shrimp Ceviche With Rum

• 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

1. 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.
2. Place coconut pieces in heated 350-degree F oven 10 minutes or until tender.
3. Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood. Spoon into shell pieces. Garnish with mint.

baby shrimp, tuna, fish, mint, cilantro, scotch, extravirgin olive oil, lemons, sugar, salt, coconut, lemon juice, coconut milk, dark rum, mint

Taken from www.food.com/recipe/ahi-and-shrimp-ceviche-with-rum-458034 (may not work)