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J's Thai Inspired Ceviche

TheAimlessCook's picture
In this episode, I am taking a Latin American favorite and adding some Asian flavors for something fresh and a little exotic. Ceviche is a dish that can be enjoyed as an appetizer with tortilla chips or as a topping for grilled seafood. Enjoy!
Ingredients
  Raw tiger prawns 1⁄2 Pound
  Lime juice 3 Tablespoon
For the dressing
  Avocado 1 Medium, diced
  English cucumber 1⁄3 Medium, diced (Seeded)
  Cilantro 1⁄3 Bunch (33.33 gm), chopped finely
  White onion 1⁄4 Medium, chopped finely
  Thai chilies 2 Medium, chopped
  Daikon radish 1⁄2 Cup (8 tbs), cut into thin 3-inch strips
  Tomato 1 Medium, diced
  Fish sauce 1 Teaspoon
  Palm sugar/Brown sugar 1 Teaspoon
Directions

MAKING
1. In a pot of boiling water put the raw tiger prawns just for a few minutes. Then immediately put them into ice cold water to stop the cooking process.
2. Take a bowl with the shelled prawns along with some lime juice and combine. Let it marinate in the refrigerator for at least 30 minutes.
3. In a bowl add diced avocado, cucumber, cilantro, white onion, Thai chilies, diakon and tomatoes. Also add some fish sauce and palm sugar.Mix well.Once the ingredients are mixed well, add the marinated prawns along with the lime juice and combine well.

SERVING
4. Serve with some tortilla chips or with some pan seared salmon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4
I'm quite impressed with The Aimless Cook's innovativeness. Here, he is taking a Latin American favorite Ceviche and adding some Thai flavours, and turning it into something fresh and a little exotic. Ceviche is a dish that can be enjoyed as an appetizer with tortilla chips or as a topping for grilled seafood. Enjoy!

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