
Recipe
Thai-inspired Ceviche
Tropical Thai Ceviche Explosion
4.7 out of 5
In Thai cuisine, the flavors are vibrant and the ingredients are fresh. This Thai-inspired ceviche brings together the best of both worlds, combining the tangy and refreshing Peruvian dish with the aromatic and spicy Thai flavors. Get ready for a burst of tropical flavors in every bite!
Metadata
Preparation time
20 minutes
Cooking time
No cooking required
Total time
50 minutes (including chilling time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Paleo
Allergens
Fish, Peanuts
Not suitable for
Vegan, Vegetarian, Nut-free, Soy-free, Egg-free
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.
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500g (1.1 lb) white fish fillets, thinly sliced 500g (1.1 lb) white fish fillets, thinly sliced
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1 stalk lemongrass, bruised and finely chopped 1 stalk lemongrass, bruised and finely chopped
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2 kaffir lime leaves, thinly sliced 2 kaffir lime leaves, thinly sliced
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1 red onion, thinly sliced 1 red onion, thinly sliced
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1 cucumber, seeded and diced 1 cucumber, seeded and diced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green chili, thinly sliced 1 green chili, thinly sliced
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1/4 cup (60ml) fish sauce 1/4 cup (60ml) fish sauce
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1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
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2 tablespoons palm sugar 2 tablespoons palm sugar
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Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
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Fresh mint leaves, for garnish Fresh mint leaves, for garnish
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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
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1.In a large bowl, combine the fish, lemongrass, kaffir lime leaves, red onion, cucumber, red bell pepper, and green chili.
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2.In a separate small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar has dissolved.
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3.Pour the dressing over the fish mixture and gently toss to combine.
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4.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
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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.
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