This is my entry into the Tasty Memories Competition. It is a twist on a ceviche recipe I first saw Jen make using Tilapia. I really like her recipe and I decided to make the dish with Swai instead of Tilapia and I used Southeast Asian flavors and Jens Juice combo short the pineapple juice! Try this ceviche recipe I am sure you will LOVE it!
2 Pound, diced into 1/2 inch squares
1 Cup (16 tbs) (optional)
Green thai chillies
8 Medium, thinly sliced
1⁄4 Cup (4 tbs), thinly sliced
1⁄4 Cup (4 tbs), roughly chopped
1 , bark peeled
6 Clove (30 gm), finely chopped
1.In a bowl squeeze in the lime, lemon, orange and grape fruit.
2.Pound the lemon grass with the back of the knife and peel the layers of the bark and make about three bows.
3.In a flat Pyrex tray place the diced swai and the shrimp and tap them in an even layer.
4.Next sprinkle over some salt, which will help to draw out some water from the swai.
5.Sprinkle some freshly ground pepper all over.
6.Sprinkle over some green chilies and a nice layer of diced red onions and garlic on the top.
7.Top with roughly chopped cilantro.
8.Then place the lemon grass bows on top and pour the citrus juices over the top.
9.Cover the tray and refrigerate for about 2 hours.
10. This ceviche could be served as a stuffing for an avocado, cucumber or tomato bowl or can be served as a filling for tacos.