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bomboa restaurant ahi, baby shrimp and hamachi ceviche

Name: bomboa restaurant ahi, baby shrimp and hamachi ceviche
Ingredients: 4 ounce baby shrimp, peeled, deveined, diced; 4 ounce ahi tuna, diced; 4 ounce 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

Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche Posted by CookinMom at recipegoldmine.com - May 29, 2001 Source: Bomboa Restaurant, Boston, Chef E. Michael Reidt Yield: 4 se...

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Ingredients8 items

Ingredients

4ouncebaby shrimp, peeled, deveined, diced
4ounceahi tuna, diced
4ouncehamachi, diced
3springs mint leaves, coarsely chopped
6sprigs cilantro leaves, finely chopped, divided use
1or 2 scotch bonnet chiles, seeded
1/2cupplus 3 tablespoons extra virgin olive oil, divided use
6limes, juiced

Directions

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Bomboa Restaurant Ahi, Baby Shrimp and Hamachi Ceviche Posted by CookinMom at recipegoldmine.com - May 29, 2001 Source: Bomboa Restaurant, B
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Michael Reidt Yield: 4 servings 4 ounces baby shrimp, peeled, deveined, diced 4 ounces Ahi tuna, diced 4 ounces Hamachi, diced 3 springs min
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allow to marinate 1 hour
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refrigerate
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Place coconut pieces in heated 350 degree F oven 10 minutes or until tender
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Whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk and rum
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toss with seafood
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Place papaya salad on shell and top with ceviche

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