Bomboa Restaurant Ahi, Baby Shrimp And Hamachi Ceviche - Restaurant Recipes - Recipes for Restaurant

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Recipe for Bomboa Restaurant Ahi, Baby Shrimp And Hamachi Ceviche from the Restaurant section.

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 servings

4 ounces baby shrimp, peeled, deveined, diced
4 ounces Ahi tuna, diced
4 ounces 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
2 lemons, juiced
5 tablespoons granulated sugar, divided use
3 teaspoons sea salt, divided use
1 whole coconut, cracked into 4 pieces
2 tablespoons lemon juice
14 cup fresh coconut milk
3 tablespoons dark rum
Papaya salad, your recipe
Mint, for garnish

Mix seafood with 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; 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. Place papaya salad on shell and top with ceviche; garnish with mint.



We hope you enjoy your freshly made Bomboa Restaurant Ahi, Baby Shrimp And Hamachi Ceviche. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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