I love Ceviche! What can I say I just LOVE Ceviche! It comes in so many different ways from so many different countries that you can never get bored with it. This variety of Ceviche I am making here is with a fish called Swai which comes from Southeast Asia and the spices and herbs to make this are from Southeast Asia as well. So instead of making this dish the way most people are accustomed to which is the Mexican way of the Southwest I am going the other direction and making this Southeast Asian inspired Ceviche. I hope you enjoy it!
2 Cup (32 tbs), cleaned, de-veined and cut lengthwise
1 Bunch (100 gm), roughly chopped
10 , sliced thinly
1 Medium, slivered
7 , juiced
2 , juiced
1 , juiced
1 , juiced
3 (3 knots)
Salt and pepper
6 , chopped
1 , halved and pith removed
1 , halved and cored
1 , cut lenghtwise and seeded
2 , Pan fried (or more)
Olive oil/Sesame oil
1⁄2 Tablespoon (Optional)
1. Using sharp knife, cut the Swai fillets into half inch pieces put on bias set aside.
2. In a Pyrex baking dish or any rectangular baking dish, put the fish and pat it down in bottom with your hands.
3. Season with salt and pepper, and sprinkle the fish with Thai red chilli.
4. Put in layers, silvered onions, garlic, cilantro and lemongrass knots over the fish.
5. Stream the fruit juice all over the fish, enough to cover the layers.
6. Cover the dish and put it in refrigerator for about 2 ½ hours.
7. In a halved and stoned avocado, fill the ceviche and place it on serving plate.
8. Cut the cucumber lengthwise, remove the seeds and fill with ceviche.
9. Cut the tomato lengthwise,remove the seeds and fill with ceviche.
10. Toast the tortilla, spoon the ceviche in centre and fold.
11. Serve with some sambal sauce drizzle of olive oil, if desired.
Ceviche is nowadays a popular international dish prepared in a variety of ways. However the Chef makes the Ceviche Southeast Asian Style. It's simply delicious and I'm sure your family and friends will definitely like it.