Thai Red Curry Ceviche

Photo by Stephen Clarke

Courtesy of Agua

Serves 5

  • 5 ounces coconut milk
  • 2 tablespoons red curry paste
  • 1 teaspoon fish sauce
  • 4 kaffir lime leaves
  • 1 stick lemongrass
  • 1 teaspoon fine sugar
  • 1 inch piece of fresh ginger, chopped
  • 3 ounces fresh squeezed lime juice

Ceviche, per person:

  • 5 ounces preferred local catch (Wahoo is best)
  • ¼ small red onion, finely sliced
  • 2 stalks of cilantro, finely chopped
  • 1 local seasoning pepper, finely chopped

Make the marinade by blending the first 8 ingredients and pass through a fine strainer. Store in the fridge.

Dice the fish into small bite-size cubes. Add roughly 1 ounce of the Thai marinade per portion of fish, along with the onion, cilantro and seasoning pepper. Season with salt and pepper to taste. If desired, add a few drops of fresh lime juice. Serve with crispy tortilla chips

Chef’s Tip

For best results, let the ceviche marinate at least 5-10 minutes before serving while keeping it as cold as possible. This helps tenderize (cure) the fish by assuring that all the citrus has been properly absorbed.