My friends, it is my pleasure to introduce to you a recipe that will take your taste buds on an adventure in every bite. I have traveled far and wide to learn the art of cooking and bring back a recipe that will seduce your senses with its flavors and aromas. This recipe combines the best of Brazilian and American cuisine to create a dish that is sure to please any palate.
Without further ado, I present to you the Ahi and Shrimp Ceviche with Rum Recipe. This dish is perfect for those who appreciate fresh seafood with a hint of tropical flavors. The tantalizing combination of fresh ahi tuna, baby shrimp, and hamachi amberjack chopped together with cilantro leaves, chopped mint, and a scotch bonnet pepper will make your mouth water with anticipation.
But what makes this dish truly unique is the addition of dark rum and coconut milk. The rum adds depth to the flavors while the coconut milk brings sweetness that perfectly complements the tangy citrus juices from the lemons and limes.
This recipe is perfect for summer gatherings or even as a light lunch or dinner option. It can be paired with some crisp coconut chips or served over a bed of fragrant jasmine rice.
So what are you waiting for? Let’s get started on this mouthwatering journey together!
Why You’ll Love This Recipe
Friends, let me tell you why this Ahi and Shrimp Ceviche with Rum Recipe will undoubtedly become your new favorite dish. First, let’s talk about the ingredients: fresh ahi tuna, succulent baby shrimp, vibrant cilantro leaves, and refreshing mint. And that’s just the start!
This recipe also features a dash of dark rum and coconut milk to give it a Caribbean twist. The blend of lemon and lime juice provides just the right amount of zest to balance out the sweetness from the coconut milk and sugar. And don’t forget about the touch of heat from the Scotch Bonnet pepper.
But what really sets this recipe apart is the way it’s prepared. The seafood is “cooked” in citrus juices giving you a texture that is firm yet tender. These flavors will melt on your taste buds like fireworks on Independence Day. You are guaranteed to feel like singing a song.
One of my favorite things about this recipe is how flexible it can be. Not in the sense of changing up ingredients or amounts – which there are no instructions for doing – though feel free to experiment. It’s versatile in terms of when it can be served – as an appetizer or main course, for lunch or dinner – and with what it can be paired (an ice-cold beer or smooth chardonnay).
But for me, one of the best things about this dish is its lightness – both in flavor and dietary attributes. This dish is full of fresh ingredients that will leave you feeling as fresh as an early morning breeze from the river.
Believe me; this Ahi and Shrimp Ceviche with Rum Recipe is nothing short of remarkable! Whether you’re hosting friends during a summer party, looking to switch up your lunch routine, or just craving a meal that will pack some punch into your day – this recipe has got you covered!
Here are the ingredients you’ll need to make this flavorful Ahi and Shrimp Ceviche with Rum Recipe:
For the ceviche:
- 1 pound sashimi-grade ahi tuna, diced into small cubes
- 1 pound cooked baby shrimp, roughly chopped
- 1 pound amberjack or hamachi, cut into small pieces (optional)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- Juice of 2 limes
- Sea salt and freshly ground pepper to taste
For the rum marinade:
- 2 tablespoons sugar
- 2 tablespoons dark rum
- Juice of 1 lemon
- Juice of 1 lime
- ¼ cup unsweetened coconut milk
- Handful of chopped mint
- Handful of chopped cilantro leaves
- 1 scotch bonnet pepper, finely chopped (optional)
Note: For a more citrusy flavor profile, you can increase the amount of lemon and lime juice used in the recipe. You can also substitute raw shrimp for cooked shrimp if you prefer. If using raw shrimp, be sure to let the ceviche marinate for at least 4 hours to ensure that the shrimp is properly cooked.
The Recipe How-To
Here’s where the rubber hits the road, friends. This ahi and shrimp ceviche with rum recipe is about to come to life!
- 1 pound fresh sashimi grade ahi tuna, diced into small pieces
- 1 pound cooked baby shrimp
- 1/2 pound hamachi (amberjack), chopped
- 3 tbsp chopped fresh mint leaves
- 1/2 bunch cilantro leaves, chopped
- 3 tbsp olive oil
- Juice of 2 limes
- Juice of 2 lemons
- 1 scotch bonnet pepper, seeded and minced
- Sea salt, to taste
- 3 tbsp sugar
- 1/4 cup dark rum
- 1/2 cup coconut milk
- In a large non-reactive bowl, combine the diced ahi tuna, cooked baby shrimp, and chopped hamachi.
- Add the chopped fresh mint leaves and cilantro leaves, and stir to combine.
- In another bowl, whisk together the olive oil, lime juice, lemon juice, minced scotch bonnet pepper, salt, sugar and dark rum.
- Pour this mixture over the seafood mixture and toss everything together until everything is coated evenly.
- Add in the coconut milk at the end and carefully mix everything together.
- Cover and refrigerate for about 25 minutes or until the seafood has turned opaque (medium texture).
- Make sure that you stir the ingredients once every few minutes while they marinate in the fridge.
- Once it’s ready to serve add some more crushed sea salt and mint on top for extra flavor.
This dish is ideal for serving lunches or light dinners during any season!
Substitutions and Variations
Now, let us talk about the substitutions and variations to this Ahi and Shrimp Ceviche with Rum recipe – because sometimes you just don’t have all the ingredients on hand, or maybe you want to switch things up a bit.
Firstly, let’s consider the seafood. If you cannot find fresh ahi tuna, try using yellowfin tuna instead. You could also swap out the shrimp for another type of seafood like raw scallops or even diced red snapper. It is really up to you and your taste preference.
For those who are not a fan of spice, you can substitute the scotch bonnet pepper with a milder option such as jalapeño or even bell pepper. Additionally, if you are not a fan of coconut milk or prefer a less ‘coconutty’ flavor, you can reduce the amount added or replace it with regular milk.
On the topic of herbs, cilantro is a key ingredient in this ceviche. However, if you are one of those people for whom cilantro tastes like soap (no judgment here), switch it out for parsley instead. For an additional burst of freshness, add more mint leaves to your liking.
If dark rum is not available to you, try using white rum or even tequila. Just note that this will affect the flavor profile of the dish slightly. Alternatively, skip the alcohol entirely and add in some freshly squeezed orange juice for some citrus sweetness.
Lastly, if you want to add an extra layer of flavor, consider marinating the seafood in teriyaki sauce for an hour or two before following this recipe. This will infuse your dish with an umami goodness that complements perfectly with the sourness of the lime juice.
Overall, feel free to play around with flavors and ingredients to find what works best for you – after all, cooking is all about experimentation and having fun!
Serving and Pairing
Now that your ahi and shrimp ceviche with rum is ready, it’s time to savor and enjoy its sensational flavors! This refreshing dish makes for an ideal appetizer or light meal. The vibrant pairing of ahi tuna, hamachi, and succulent baby shrimp is worth savoring every bite.
Serve the ceviche chilled or at room temperature, and garnish the dish with chopped mint leaves, cilantro, and slices of fresh lemon or lime. You may also add a dollop of coconut cream or toasted coconut flakes to enhance its tropical flavor further.
This delightful seafood dish pairs well with an ice-cold beer or refreshing cocktail like a Margarita or Pina Colada. If you’re seeking wine options, try pairing it with a crisp Sauvignon Blanc or light-bodied Chardonnay.
Suppose you’re serving this ceviche as an appetizer before a meal. In that case, you can also pair it with other Latin-inspired dishes like grilled steak tacos or black bean soup.
With these pairing tips in mind, you can undoubtedly impress your guests at lunch, dinner parties or even relish this dish on your seaside picnic!
Make-Ahead, Storing and Reheating
So, you’ve made this delicious Ahi and Shrimp Ceviche with Rum recipe but have leftovers or want to make it ahead of time? No worries, mate! This ceviche can be stored in an airtight container in the fridge for up to two days.
One thing to note is that ceviche generally loses its texture and flavor quickly, so it’s best to serve it as soon as possible. However, if you need to keep it for longer than two days, ensure that you store the seafood separately from the liquid marinade. Simply drain the marinade from the seafood and then store each separately. When serving, toss them together and add fresh cilantro, mint and lime juice.
If the seafood has been cooked beforehand or left in the fridge for too long, you can choose to reheat it. However, I highly recommend against this. Reheating delicate seafood like shrimp or ahi tuna can result in it becoming rubbery and losing its flavor. Therefore, it’s better to consume leftover ceviche cold instead of reheating.
In conclusion, while not ideal, this Ahi and Shrimp Ceviche with Rum recipe can be made ahead of time but make sure you store the seafood separately from the marinade if you plan on keeping leftovers. And remember that fresh is always best – try to serve the ceviche within two days of making it for optimal taste and texture.
Tips for Perfect Results
Now that you’ve got all the ingredients together, and you followed the previous steps of this recipe, it’s time to focus on some tips to make your Ahi and Shrimp Ceviche With Rum Recipe outstanding. Here are a few things you can do to guarantee the perfect result.
Firstly, when dicing up your seafood into small pieces, be sure to chop them evenly. You want each piece to be about the same size so that they cook evenly in the lime juice. This will ensure that all pieces of fish are bursting with flavor and perfectly cooked.
Secondly, pay close attention to your citrus fruits. Make sure to get fresh lemons and limes and squeeze them right before adding them to the ceviche mix. This small detail can make a huge difference in taste.
Thirdly, don’t skimp on marinating time. Letting your ceviche sit for at least 25 minutes (medium doneness) or longer if you prefer it more well-done will also help ensure that all flavors are well integrated.
Lastly, make sure you taste as you go! You’ll have a better idea of what’s missing, or if a particular flavor isn’t quite coming through. Adjust salt, pepper, sugar and rum levels according to your preference.
Following these four simple tips will help guarantee your Ahi and Shrimp Ceviche with Rum Recipe turns out absolutely delicious every time!
Now that we have covered the ingredient list, recipe how-to, substitutions and variations, serving and pairing, make-ahead, storing and reheating tips for this Ahi and Shrimp Ceviche with Rum recipe, let’s move on to answering some frequently asked questions. This will help you troubleshoot any concerns you may have while making this recipe and ensure you achieve the best results possible. So without further ado, let’s dive into the FAQ section!
What liquid is ceviche marinated in?
Originating from the coastal regions of Central and South America, ceviche is a type of raw fish cooked in lime juice along with a variety of ingredients such as onion, tomatoes, and cilantro. Its popularity ranges widely, from Mexico down to Peru and beyond, with each region adding its unique twist to this classic delicacy.
How long should ceviche marinate before eating?
When preparing ceviche, the marinating time can significantly impact the flavor and texture of the dish. It’s essential to consider the size of the fish chunks, as a minimum of 30 minutes or up to an hour marination is usually required for the citrus to effectively cook the fish. While a two-hour marination time is permissible, going beyond that will result in pickled fish-like texture, which may not be ideal for a fresh and tangy ceviche.
How do you prevent parasites in ceviche?
Eating raw or undercooked fish, such as sushi or ceviche, can pose a risk of parasites for consumers. To ensure safe consumption, it is recommended to use commercially frozen fish or to freeze the fish at a temperature of -4°F for at least 7 days to eliminate any potential parasites.
How long should ceviche sit?
To determine the level of doneness for your ceviche, I suggest letting it sit in the marinade for 15-25 minutes for a medium finish, or 25 minutes for medium-well. A good way to gauge your preference for the ceviche’s texture and taste is to take out five pieces of fish after sitting in the marinade for five minutes, and taste it until it reaches your desired flavor.
Now that you know how to make this delicious Ahi and Shrimp Ceviche with Rum recipe, I implore you to give it a try. The mix of fresh seafood with tangy lime and lemon juice, sweet coconut milk, and rich dark rum creates an explosion of flavors in your mouth.
Don’t be afraid to mix it up with different variations like yellowfin tuna or raw shrimp. You can also adjust the seasonings and spices to your liking. And if you want some extra heat, add in some scotch bonnet peppers.
This ceviche makes for a perfect meal any time of the day – from lunch with friends to dinner parties. Serve it on a bed of fresh greens with some crispy toast, grilled bread or tortilla chips for added texture.
Still not convinced? Let me tell you, there’s nothing better than a homemade ceviche that is marinated to perfection – it just can’t compare to anything you will find in a restaurant!
So go ahead, grab your ingredients and give this recipe a try. Your taste buds (and friends and family) will thank you!
Ahi and Shrimp Ceviche With Rum Recipe
- 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
- 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.
- 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. Spoon into shell pieces. Garnish with mint.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.