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.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

Dice the ahi tuna into small bite-sized cubes (about 1/2-inch pieces) and place them in a large mixing bowl.

Step 2

Add the cooked baby shrimp to the same bowl as the tuna.

Step 3

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.

Step 4

While the seafood marinates, prepare the vegetables and fruit. Dice the red onion, jalapeño, papaya, and cucumber, and chop the cilantro.

Step 5

Remove the seafood mixture from the refrigerator and gently fold in the red onion, jalapeño, papaya, cucumber, and cilantro. Mix well to combine.

Step 6

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.

Step 7

Taste and adjust seasoning with additional salt or lime juice as desired.

Step 8

Serve the ceviche chilled, either on its own or with tortilla chips or plantain chips for scooping.

Nutrition Facts

Serving size	1183 grams (1183.0g)

Amount per serving	% Daily Value*
Calories	1679

Total Fat 62.10g	80%
Saturated Fat 17.00g	85%
Polyunsaturated Fat 0.10g
Cholesterol 101mg	34%
Sodium 3333mg	145%
Total Carbohydrate 222.30g	81%
Dietary Fiber 15.10g	54%
Total Sugars 58.40g
Protein 73.30g	147%

Vitamin D 0IU	0%
Calcium 278mg	21%
Iron 8mg	44%
Potassium 2617mg	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.

Source of Calories

Fat: 32.1%

Protein: 16.8%

Carbs: 51.1%