Tai Snapper Ceviche Image

Tai Snapper Ceviche

Make this Tonight - "Amazing Southeast Asian Travels"

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

Ingredients

Tai Snapper Ceviche

  • 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
  • Kime salt
  • 3 kaffir limes

Herb Oil

  • 2 cups neutral oil
  • 1 cup cilantro
  • ½ cup parsley
  • 1 kaffir lime leaf

Kime Salt

  • ½ cup salt
  • 4 each lime leaves

Steps

Tai Snapper Ceviche

  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.

Herb Oil

  1. Blend oil, cilantro, parsley, and 1 kaffir lime leaf in a blender on high for 7 minutes.
  2. Strain the contents into a bowl places in an ice bath to cool.

Kime Salt

  1. Blend the salt and 4 lime leaves in a spice grinder until fully ground and combined.