Thai Ceviche with Coconut
This Southeast Asian take on the Latin American classic is a perfect balance of sweet, hot and tart. Adding the coconut milk
Ingredients
- 1/4 pounds calamari cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
- 1/4 pounds shrimp medium shrimp, shelled and deveined
- 1/4 pounds scallops bay scallops or quartered sea scallops
- 1/4 cups coconut milk
- 1/2 tsp lime finely grated lime zest, plus 1/4 cup fresh lime juice
- 1/2 purple onion small red onion, minced
- 1 shallot medium shallot, minced
- 1 jalapeño chili pepper red or green jalapeño, seeded and minced
- 1 garlic minced
- 1 1/2 tbsp soy sauce
- 2 tsp white granulated sugar light brown sugar
- 1 tsp hot sauce recomended: Sriracha chile sauce
- 1/2 cups cucumber diced peeled cucumber
- 1/3 cups coconut flakes coarsely shredded fresh or dried unsweetened coconut
- salt
- white pepper fresh
- 1/4 cups basil finely shredded basil, preferably Thai
Instructions
- Bring a medium saucepan of salted water to a boil. Add the calamari, shrimp and scallops and cook for 1 to 3 minute until the shrimp begin to turn pink. Drain and spread the seafood on a large baking sheet to cool.
- In a large bowl, combine the coconut milk with the lime zest, lime juice, red onion, shallot, jalapeño, garlic, soy sauce, brown sugar and hot sauce, stirring to dissolve the sugar. Add the seafood and stir well to coat. Cover and refrigerate for 1 hour, stirring a few times, until the seafood is tender, but still somewhat firm.
- Add the cucumber and shredded coconut to the ceviche and season with salt and white pepper. Spoon into bowls, garnish with the basil and serve right away. It is best served very cold.
Notes
Substitute and chile sauce or hot sauce if you don't have Sriracha in the pantry.
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