Thai-inspired Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main acid, this Thai-inspired version incorporates the zesty flavors of lemongrass and kaffir lime leaves. Additionally, Thai chilies and fish sauce are added to give it a spicy and savory kick. The traditional Peruvian ingredients are adapted to include Thai herbs and spices, resulting in a unique fusion of flavors. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, thinly sliced 500g (1.1 lb) white fish fillets, thinly sliced
• 1 stalk lemongrass, bruised and finely chopped 1 stalk lemongrass, bruised and finely chopped
• 2 kaffir lime leaves, thinly sliced 2 kaffir lime leaves, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cucumber, seeded and diced 1 cucumber, seeded and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green chili, thinly sliced 1 green chili, thinly sliced
• 1/4 cup (60ml) fish sauce 1/4 cup (60ml) fish sauce
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 5g (1g saturated)
• Carbohydrates: 12g (8g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the fish, lemongrass, kaffir lime leaves, red onion, cucumber, red bell pepper, and green chili.
2. 2.
   In a separate small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar has dissolved.
3. 3.
   Pour the dressing over the fish mixture and gently toss to combine.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Before serving, garnish with fresh cilantro leaves, mint leaves, and crushed peanuts.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before chopping and use only the tender inner part for the best flavor.
• Kaffir lime leaves — Roll the leaves tightly and slice them thinly to release their aromatic oils.
• Fish sauce — Look for a high-quality fish sauce without any added MSG or artificial flavors for the best taste.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.
• Fresh herbs — Be generous with the fresh cilantro and mint leaves as they add a burst of freshness to the dish.

Tips & Tricks

• For a spicier kick, add more Thai chilies or even some sliced bird's eye chilies.
• Adjust the amount of fish sauce and lime juice according to your taste preference.
• Serve the ceviche with Thai jasmine rice or crispy prawn crackers for a complete meal.
• If you prefer a milder flavor, remove the seeds from the green chili before slicing.
• To make it more visually appealing, serve the ceviche in a hollowed-out pineapple or coconut shell.

Serving advice

Serve the Thai-inspired ceviche chilled as an appetizer or light lunch. It pairs well with a side of jasmine rice or crispy prawn crackers.

Presentation advice

Garnish the ceviche with a sprinkle of crushed peanuts, fresh cilantro leaves, and mint leaves for a pop of color. Serve it in a vibrant bowl or on a decorative platter to enhance the visual appeal.