Lemongrass Ceviche

Lemongrass Ceviche recipe

Food blogger Marc Matsumoto blends Thai and South American flavors in this lemongrass ceviche recipe on the Fresh Tastes blog.

Yield: 2 servings

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Ingredients

  • 200 grams (7 ounces) firm white-meat fish such as flounder or red seabream
  • 1 stalk (about 8 grams) lemongrass, white part only, thinly sliced
  • 2 kaffir lime leaves
  • 4 grams (1 small clove) garlic
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1 teaspoon palm sugar
  • 1-2 thai bird chilies, thinly sliced(to taste)
  • 40 grams (1/2 small) red onion, thinly sliced
  • cilantro, (to taste) chopped

Directions

  1. Remove any bones and cut the fish into cubes.
  2. Add the lemongrass, lime leaves, garlic, lime juice, fish sauce and palm sugar to a blender and puree until smooth.
  3. Pour this mixture over the fish, chiles and onions. Let the mixture soak for at least 4 hours or up to 24.
  4. Just before serving, stir in some chopped cilantro.
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