MTT_609_FREEDMANS_TAI_SNAPPER_CEVICHE.jpg

Tai Snapper Ceviche

Make this Tonight - "Amazing Southeast Asian Travels"

10
Prep Time
(minutes)
15
Cook Time
(minutes)
1
Servings

Ingredients

  • 1 side tai snapper
  • 1 tablespoon shiro dashi
  • 2 limes, juiced
  • 2 stalks lemongrass, fine brunoise
  • 1 red thai chili, brunoise
  • 3 shallots, brunoise
  • ½ cup coconut milk
  • Jicama, sliced and punched in circles
  • Thai basil leaves for garnish
  • Herb oil (recipe follows)
  • Kime salt (recipe follows)
  • 3 kaffir limes
  • 2 cups neutral oil
  • 1 cup cilantro
  • ½ cup parsley
  • 1 kaffir lime leaf
  • ½ cup
  • 4 each lime leaves

Steps

  1. Chop the side of the fish and add it to a large mixing bowl.
  2. Add the Shiro dashi, lime juice, lemongrass, Thai chili, shallots, and coconut milk.
  3. Toss to combine.
  4. Plate in half coconut and garnish with jicama, Thai basil and herb oil.
  5. Blend oil, cilantro, parsley, and 1 kaffir lime leaf in a blender on high for 7 minutes.
  6. Strain the contents into a bowl places in an ice bath to cool.
  7. Blend the salt and 4 lime leaves in a spice grinder until fully ground and combined.