Why You’ll Love this Tuna-Shrimp Ceviche with Coconut
If you’re looking for a dish that balances fresh flavors with tropical indulgence, this Tuna-Shrimp Ceviche with Coconut is about to become your new favorite recipe.
The zesty citrus marinade transforms the tender ahi tuna and baby shrimp into a delightful medley of textures and tastes.
I’m obsessed with how the coconut milk adds a creamy sweetness that perfectly complements the heat from the Scotch bonnet pepper.
And serving it all atop a papaya salad in coconut shells? Pure genius. It’s restaurant-quality presentation with surprisingly simple preparation.
Perfect for impressing guests, don’t you think?
What Ingredients are in Tuna-Shrimp Ceviche with Coconut?
This tropical ceviche recipe brings together the perfect combination of seafood, citrus, and coconut for a reviving dish that tastes like a vacation on a plate. The ingredients list might look long at first glance, but most items are fresh produce and pantry staples that work together to create layers of flavor.
The marriage of delicate seafood with bright citrus and creamy coconut creates something truly special that your taste buds won’t soon forget.
For the Tuna-Shrimp Ceviche with Coconut, you’ll need:
- 3/4 cup baby shrimp, peeled, deveined, and diced
- 3/4 cup fresh ahi tuna, diced
- 3 sprigs mint leaves, coarsely chopped (plus extra for garnish)
- 6 sprigs cilantro leaves, finely chopped (divided)
- 1-2 Scotch bonnet peppers, seeded
- 1/2 cup plus 3 tablespoons olive oil
- 6 limes, juiced
- 2 lemons, juiced (plus 2 tablespoons lemon juice separately)
- 5 tablespoons sugar, divided
- 3 teaspoons sea salt, divided
- 1/4 cup fresh coconut milk
- 3 tablespoons dark rum
- 1/4 cup sunflower oil
- 2 tablespoons white wine vinegar
- 1 tablespoon mayonnaise
- 1 garlic clove, crushed
- 4 cups green papayas, peeled, seeded and cubed
- 2 tablespoons parsley, chopped
- 2 tablespoons lime juice
- 1 coconut, cracked into 4 pieces
When shopping for this recipe, freshness is absolutely key. The seafood should be sushi-grade since it’s fundamentally “cooked” by the acid in the citrus juices rather than with heat.
If Scotch bonnet peppers are too spicy for your taste, feel free to substitute with jalapeños for a milder kick. Can’t find fresh green papayas? Mango makes a wonderful substitute that pairs beautifully with the coconut flavors.
And speaking of coconut, while cracking your own is impressive, you can certainly use pre-packaged coconut meat and serving bowls if you’re short on time or strength (those things can be tough to crack open, right?).
How to Make this Tuna-Shrimp Ceviche with Coconut
Making this tropical ceviche is like conducting a two-part symphony of flavors. First, prepare the ceviche base by combining 3/4 cup diced baby shrimp, 3/4 cup diced fresh ahi tuna, those fragrant chopped mint sprigs, half of your cilantro, and the seeded Scotch bonnet pepper (handle with care—these little peppers pack serious heat). For a truly elevated breakfast experience, consider preparing this dish using luxury breakfast appliances that offer precision temperature control and elegant design.
Pour in 3 tablespoons of olive oil, all that fresh lime juice from 6 juicy limes, juice from 2 lemons, 2 tablespoons of sugar, and 1 teaspoon of sea salt. This mixture needs to marinate for a full hour, allowing the citrus acids to “cook” the seafood. After the hour passes, drain the excess liquid and refrigerate the seafood to halt the cooking process.
While your seafood is dancing with citrus, whisk together your second marinade: the remaining sugar and salt, 1/2 cup olive oil, the rest of your chopped cilantro, 2 tablespoons lemon juice, 1/4 cup of fresh coconut milk, and 3 tablespoons of dark rum. This luscious mixture will be tossed with your seafood just before serving, creating a creamy counterpoint to the bright acidity of the first marinade. For perfect texture and consistency in your marinade, use a premium processor from our collection of high-end kitchen equipment.
For the papaya salad, combine 1/4 cup sunflower oil, 2 tablespoons white wine vinegar, 1 tablespoon mayonnaise, 1 crushed garlic clove, 1 teaspoon salt, and 1/2 teaspoon pepper to make a vinaigrette. Toss this with 4 cups of cubed green papaya, sprinkle with 2 tablespoons chopped parsley and 2 tablespoons lime juice.
The presentation is where this dish really shines. Preheat your oven to 350°F and place your coconut pieces (one whole coconut cracked into quarters) inside for about 10 minutes until they become tender. This warming step makes the coconut meat easier to remove if you’re planning to eat it along with your ceviche.
When ready to serve, arrange your papaya salad on the coconut shells, creating a tropical serving vessel that would make any food photographer swoon. Top with the ceviche mixture, garnish with additional fresh mint leaves, and prepare for compliments. The contrast of the cool, tangy ceviche against the sweet papaya and the rustic coconut shell creates not just a meal, but a vacation-worthy experience.
Tuna-Shrimp Ceviche with Coconut Substitutions and Variations
While the classic version of this tuna-shrimp ceviche creates tropical magic, you’ve got plenty of room to play with substitutions that won’t compromise its essence.
Swap the ahi tuna for salmon or firm white fish like sea bass if that’s what’s fresh at your market. Not a fan of scotch bonnets? Try jalapeños or serranos for a milder kick.
Can’t find green papaya? Mango or pineapple bring their own tropical charm to the party.
And if fresh coconut seems too ambitious, quality canned coconut milk works perfectly in the marinade—though you might want to serve in a pretty glass instead of coconut shells.
What to Serve with Tuna-Shrimp Ceviche with Coconut
When serving this vibrant tuna-shrimp ceviche with coconut, you’ll want accompaniments that complement its tropical flavors rather than compete with them.
I suggest warm tortilla chips or plantain chips for scooping up every delicious bite. A side of cilantro-lime rice makes a perfect base if you’re serving this as a main course.
For drinks, nothing beats a chilled glass of Sauvignon Blanc or a citrusy beer like Corona with lime.
Want something non-alcoholic? Try coconut water or a sparkling limeade.
And don’t forget some sliced avocado on the side—its creamy texture wonderfully balances the acidity of the ceviche.
Final Thoughts
This tuna-shrimp ceviche recipe has truly become one of my favorite ways to bring tropical flavors to the table without fuss. The combination of fresh ahi tuna, tender baby shrimp, and vibrant citrus juices creates a perfectly balanced dish that’s both elegant and approachable.
What I love most about this recipe? The contrast of textures between the seafood and papaya, plus that hint of coconut that ties everything together.
It’s a showstopper for guests, yet simple enough for a weeknight treat. Ready in about an hour, this ceviche proves that sometimes the most impressive dishes are the ones that let quality ingredients shine. Unlike chicken parmesan recipes that require coating and baking steps, this dish comes together with minimal cooking. For a heartier meal pairing, serve alongside scalloped potatoes with their rich, creamy texture and caramelized onion flavors.
