Vietnamese-style Ceviche

Ingredients

While the original Peruvian ceviche typically uses lime juice as the main acid for marinating the seafood, the Vietnamese-style ceviche incorporates a combination of lime juice and rice vinegar. Additionally, the Vietnamese version includes the use of fresh herbs like mint, cilantro, and Thai basil, which add a unique and fragrant twist to the dish. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as sea bass or snapper, thinly sliced 500g (1.1 lb) white fish fillets, such as sea bass or snapper, thinly sliced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cucumber, peeled and diced 1 cucumber, peeled and diced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1/4 cup (15g) fresh mint leaves, chopped 1/4 cup (15g) fresh mint leaves, chopped
• 1/4 cup (15g) fresh cilantro leaves, chopped 1/4 cup (15g) fresh cilantro leaves, chopped
• 1/4 cup (15g) fresh Thai basil leaves, chopped 1/4 cup (15g) fresh Thai basil leaves, chopped
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the sliced fish, lime juice, and rice vinegar. Make sure the fish is fully submerged in the liquid. Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and "cooked" in the acid.
2. 2.
   Drain the excess liquid from the fish and transfer it to a serving bowl.
3. 3.
   Add the sliced red onion, diced cucumber, red chili, mint leaves, cilantro leaves, and Thai basil leaves to the bowl with the fish.
4. 4.
   In a small bowl, whisk together the fish sauce, soy sauce, honey, salt, and pepper. Pour the dressing over the ceviche and gently toss to combine.
5. 5.
   Allow the ceviche to marinate in the dressing for an additional 10 minutes to let the flavors meld together.
6. 6.
   Serve the Vietnamese-style ceviche chilled, garnished with extra herbs and a sprinkle of crushed peanuts, if desired.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a milder flavor, you can briefly blanch the fish in boiling water before marinating it in the lime juice and rice vinegar.
• Thai basil — If you can't find Thai basil, regular basil can be used as a substitute. However, Thai basil adds a distinct flavor that enhances the Vietnamese essence of the dish.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat or add more chili for extra spiciness.
• Rice vinegar — Look for unseasoned rice vinegar, as seasoned rice vinegar may alter the taste of the ceviche.

Tips & Tricks

• For an extra refreshing twist, add a splash of coconut water to the ceviche marinade.
• Serve the ceviche with crispy rice crackers or lettuce cups for a delightful crunch.
• If you prefer a sweeter flavor, you can add a bit more honey to the dressing.
• To save time, you can prepare the ceviche in advance and refrigerate it for up to 4 hours before serving.
• Experiment with different types of fish or seafood, such as shrimp or scallops, to create your own variation of Vietnamese-style ceviche.

Serving advice

Serve the Vietnamese-style ceviche as an appetizer or a light main course. It pairs well with a side of steamed jasmine rice or vermicelli noodles. Garnish with extra herbs and crushed peanuts for added texture and flavor.

Presentation advice

Arrange the ceviche in a shallow serving dish, allowing the vibrant colors of the fish and herbs to shine through. Garnish with sprigs of fresh herbs and a lime wedge for an inviting presentation.