Recipe written by Joëlle
@myhealthybangkok 

Here are the top 10 reasons why I love ceviches

  1. Ceviches are the perfect in-between alternative between raw and cooked fish
  2. Fish is said to provide higher levels of certain nutrients when not cooked
  3. It won’t spread any fish smell in your kitchen and living room!
  4. Ceviches are easy to prepare (in other words, difficult to f*ck up!)
  5. It is light and fresh, yet it can be very nutritious with a few adds-on
  6. You can eat ceviche as a shared dish, as a starter or as a main course
  7. You can bring a lot of flavors to this dish
  8. Ceviches can be paleo and keto-friendly, for those who mind 🙂
  9. A simple dish, but a sophisticated one that will impress your guests
  10. In our Bangkok hot weather, ceviches are a great option all year round

Using products easily available in Bangkok, here is my Thai inspired ceviche!

Print Recipe
THAI INSPIRED CEVICHE
Course Main Dish, Starter
Keyword ceviche, thai
Prep Time 30 min
Servings
people
Ingredients
Course Main Dish, Starter
Keyword ceviche, thai
Prep Time 30 min
Servings
people
Ingredients
Instructions
  1. Prepare the citrusy "marinade" first: Squeeze the lemon, lime and kaffir lime in a mixing bowl. Cut the ginger in thin slices. Add to the bowl. Cut the lemongrass lengthwise and then each in half. Add to the bowl.
  2. Put the bowl in the fridge and set aside, so the citruses will have time to soak the thai flavours in! (I didn't mention any passive time as it depends on how much time you have. Ideally, 30 min to start is great).
  3. Plan about 15 minutes of last minutes prep before you want to serve the ceviche. Take your citrus bowl out and remove the ginger and lemongrass. You can keep the lemongrass for decoration! Cut the fish in cubes and add them to the citrus juice. Mix well.
  4. Chop the shallots very finely. Add to the bowl. Cut thin slices of the deseeded chili, add them to the bowl. Add the soy sauce. Stir well.
  5. Just before serving, add the fresh cilantro if you like, and some crushed peanuts for a crunchy texture.
  6. Last but not least! I had some fresh Thai avocados on hand so I added them last minute too, although that is not part of the initial recipe.
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