Hawaiian Papaya Ceviche - Baked
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lb Mahi Mahi fillet, Ahi Tuna, Opah, or other white fresh fish1/2lb large shrimp (12 shrimp)4-6 med limes (juiced)2-4 lg lemons (juiced)2 whole papayas1 avocado1 cucmber1 bunch cilantro(chopped)2-3 lg tomatoes or tomatillas2-4 fresh garlic cloves (chopped)2 tbsp macadamia nut oil (if you can find it...Oils of Aloha make really good mac nut oil, but I don't know if its on the main land) 2 hot chili peppers (chopped) or to taste1/4 sweet onion (chopped)pinch of Sea Salt to taste
Makes 4 entree servings (approx 2C each), 8 - 1Cup appetizers or one big bowl ceviche salsa for a party! *Nutritional info is for 1cup serving size*.
IMPORTANT! This dish needs to sit overnight for the citrus to "cook" the fish and shrimp. Make this dish the day before you want to eat it!!! The citrus will kinda 'bleach" the fish pieces (turn them white). This is normal; Its caused by the chemical reaction of the citric acid
Step 1: cut fish and shrimp into small 1 inch cubes. make sure to cut the mud vein (dark meat) out of the fish and pull the string out of the shrimp...It tastes FISHY.
Step2: In a large mixing bowl, combine the juice of 4 limes, 2 lemons, chopped garlic, chopped hot chili peppers, chopped sweet onion, mac nut oil, cleaned cubed fish and shrimp. Put in fridge and let sit over night.
Step3: cut the cucumber, tomatoes, and avacado into cubes. chop up the ciclantro. combine in a second large bowl with a splash of lemon and lime juice.
Step4: The Papaya. Serves as both an ingrediant and a serving bowl, so be careful with the skins. Cut papayas in half lengthwise. compost the seeds. Scoop the fruit out of the skin and mix it into the fresh salsa (step number 3). Save the skins, as they become serving bowls. refrigerate and let sit overnight.
Step5: The next day....drain out and discard some of the juice from the fish bowl, Mix the contents of the two bowls together. If desired, let sit for an hour to mix flavours. Preheat oven to 350. Place half papaya shells in baking dish and spoon the ceviche mixture into the papaya shells. bake for 25minutes at 350 degrees. remove from oven and serve with tortilla chips.
Variation: This dish can also be served raw. The citrus juice cooks the fish without the heat of an oven. Follow all the steps and simply serve without baking.
Number of Servings: 8
Recipe submitted by SparkPeople user WILDFIREWENCH.
IMPORTANT! This dish needs to sit overnight for the citrus to "cook" the fish and shrimp. Make this dish the day before you want to eat it!!! The citrus will kinda 'bleach" the fish pieces (turn them white). This is normal; Its caused by the chemical reaction of the citric acid
Step 1: cut fish and shrimp into small 1 inch cubes. make sure to cut the mud vein (dark meat) out of the fish and pull the string out of the shrimp...It tastes FISHY.
Step2: In a large mixing bowl, combine the juice of 4 limes, 2 lemons, chopped garlic, chopped hot chili peppers, chopped sweet onion, mac nut oil, cleaned cubed fish and shrimp. Put in fridge and let sit over night.
Step3: cut the cucumber, tomatoes, and avacado into cubes. chop up the ciclantro. combine in a second large bowl with a splash of lemon and lime juice.
Step4: The Papaya. Serves as both an ingrediant and a serving bowl, so be careful with the skins. Cut papayas in half lengthwise. compost the seeds. Scoop the fruit out of the skin and mix it into the fresh salsa (step number 3). Save the skins, as they become serving bowls. refrigerate and let sit overnight.
Step5: The next day....drain out and discard some of the juice from the fish bowl, Mix the contents of the two bowls together. If desired, let sit for an hour to mix flavours. Preheat oven to 350. Place half papaya shells in baking dish and spoon the ceviche mixture into the papaya shells. bake for 25minutes at 350 degrees. remove from oven and serve with tortilla chips.
Variation: This dish can also be served raw. The citrus juice cooks the fish without the heat of an oven. Follow all the steps and simply serve without baking.
Number of Servings: 8
Recipe submitted by SparkPeople user WILDFIREWENCH.
Nutritional Info Amount Per Serving
- Calories: 190.6
- Total Fat: 7.7 g
- Cholesterol: 94.6 mg
- Sodium: 255.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.6 g
- Protein: 18.4 g
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