Ahi Tuna and Baby Shrimp Ceviche W Papaya Salad and Coconut
Elevate your appetizer game with this vibrant Ahi Tuna and Baby Shrimp Ceviche paired with a refreshing Papaya Salad and a hint of Coconut Cream. This no-cook recipe is a tropical delight, combining sashimi-grade ahi tuna and tender baby shrimp marinated in a zesty mix of lime and orange juice. Crisp diced cucumber, ripe papaya, and a touch of jalapeño add layers of texture and flavor, while creamy coconut ties it all together for a luscious finish. Ready in just 25 minutes and bursting with fresh, citrusy goodness, this seafood ceviche is perfect for summer gatherings or as a light, elegant starter. Serve it chilled with tortilla or plantain chips for a dynamic fusion of flavors that’s sure to impress.
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Recipe Information
Ingredients
- 8 ounces Ahi tuna
- 6 ounces Baby shrimp (cooked, peeled, and deveined)
- 6 tablespoons Fresh lime juice
- 4 tablespoons Fresh orange juice
- 0.5 cup Red onion (finely diced)
- 1 Jalapeño (seeded and finely minced)
- 3 tablespoons Cilantro (chopped)
- 1 cup Papaya (ripe, peeled, seeded, and diced)
- 1 cup Cucumber (peeled, seeded, and diced)
- 4 tablespoons Coconut cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 bag Tortilla chips or plantain chips (for serving, optional)
Instructions
Dice the ahi tuna into small bite-sized cubes (about 1/2-inch pieces) and place them in a large mixing bowl.
Add the cooked baby shrimp to the same bowl as the tuna.
Pour the fresh lime juice and orange juice over the seafood. Toss gently to combine and ensure the seafood is fully coated. Cover and refrigerate for 10-15 minutes to allow the citrus juices to slightly 'cook' the tuna.
While the seafood marinates, prepare the vegetables and fruit. Dice the red onion, jalapeño, papaya, and cucumber, and chop the cilantro.
Remove the seafood mixture from the refrigerator and gently fold in the red onion, jalapeño, papaya, cucumber, and cilantro. Mix well to combine.
Add the coconut cream, salt, and black pepper to the ceviche mixture. Stir until the coconut cream is evenly distributed and the mixture is creamy and flavorful.
Taste and adjust seasoning with additional salt or lime juice as desired.
Serve the ceviche chilled, either on its own or with tortilla chips or plantain chips for scooping.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 58.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
