Ahi Tuna And Baby Shrimp Ceviche Wpapaya Salad And Coconut Recipes

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Steps:

• Preheat oven to 350°F.
• Ceviche:.
• Mix shrimp, ahi tuna, hamachi, 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.
• 2nd ceviche step:.
• While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
• Papaya Salad:.
• Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
• Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
• Place coconut pieces in oven for 10 minutes or until tender.
• Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS

Steps:

• In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
• Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
• In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
• Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.

AHI TUNA AND SHRIMP POKE

Steps:

• Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons.

FRESH TUNA CEVICHE

Steps:

• Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

CEVICHE WITH AHI TUNA

Steps:

• some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
• Chop tuna into 1/4 inch cubes.
• Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
• Let sit to marinate as desired in refrigeration.
• Before serving, chop mango and avocado and separate.
• Toss separately in the rest of the juices.
• On a large serving plate, place a small ring mold in the center of the plate.
• Spoon an equal portion of mango into bottom of a small ring mold.
• Add an equal portion of avocado and top with equal portion of Ahi mixture.
• Press down and remove mold.
• Refrigerate in pantry right away.
• Note these should be made not only daily but as close to serving as possible.
• Repeat for additional portions.
• Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
• Decorate plate and mold with chopped cilantro.
• (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).

CEVICHE SALAD

Steps:

• Combine ingredients, tossing lightly.
• Chill.
• Serve with tortilla chips.

CEVICHE SALAD

Steps:

• Put fish or shrimp in a bowl and stir in the lime juice.
• Add remaining ingredients and mix well. Stir carefully if using seabass to prevent it from breaking apart.
• Refrigerate for 2-3 hours, serve cold.

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.