How long can I store leftovers?

Store leftover ceviche in an airtight container in the fridge for up to 1 day.

Can I use frozen seafood?

Fresh seafood is best, but if using frozen, ensure it's thoroughly thawed and patted dry.

How can I adjust the spice level?

Adjust the amount of red curry paste and chili to your spice preference.

Can I make this dish vegan?

Yes, substitute seafood with diced hearts of palm or firm tofu and use soy sauce instead of fish sauce.

What's a good substitution for fish sauce?

Use soy sauce with a splash of lime juice as a vegan alternative.

Thai Curry Ceviche with Chili Lime Dressing

Name: Thai Curry Ceviche with Chili Lime Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fresh white fish; Fresh prawns; Lime juice; Coconut milk; Red onion; Cucumber; Avocado; Fish sauce; Thai red curry paste; Brown sugar; Lime juice; Fresh cilantro; Red chili

A Refreshing Fusion of Thai Flavors and Latin Tradition

This zesty Thai curry ceviche brings together the fresh flavors of seafood with an aromatic Thai chili lime dressing, offering a unique twist on a classic ceviche.

1 h 30 min
4
Intermediate

Ingredients

For the Ceviche

Fresh white fish

300g, diced (e.g. snapper or seabass)

Fresh prawns

100g, peeled and deveined

Lime juice

2 tablespoons

Coconut milk

1/4 cup

Red onion

1 small, finely chopped

Cucumber

1 small, diced

Avocado

1 ripe, diced

For the Thai Chili Lime Dressing

Fish sauce

2 tablespoons

Thai red curry paste

1 teaspoon

Brown sugar

1 tablespoon

Lime juice

2 tablespoons

Fresh cilantro

1 tablespoon, chopped

Red chili

1, finely sliced

Preparation

Marinating the Seafood

Combine seafood

Combine the diced fish and prawns in a bowl.

Add lime juice

Pour the lime juice over the seafood, ensuring it is well coated.

Refrigerate

Cover and refrigerate for 30 minutes, allowing the lime juice to "cook" the seafood.

Ensure all seafood is fully submerged in lime juice to prevent uneven curing.

Preparing the Dressing

Mix base ingredients

In a separate bowl, mix the fish sauce, curry paste, brown sugar, and lime juice until well combined.

Add herbs and chili

Stir in the chopped cilantro and sliced chili.

Adjust seasoning

Adjust the seasoning to taste; it should be tangy, spicy, and a bit sweet.

For an added kick, use bird's eye chilies instead of regular red chili.

Cooking Process

Mixing the Ceviche

Combine the marinated seafood with the coconut milk, red onion, cucumber, and avocado.

Adding the Dressing

Gently fold the Thai chili lime dressing into the ceviche.

Chilling

Let the mixture chill for another 20-30 minutes before serving to meld flavors together.

Plating & Serving