Thai Ceviche with Coconut
Recipe from Food & Wine

A refreshing starter or light main course, Sang Yoon's Thai take on a Latin American classic is a perfect balance of crunchy, tender, sweet, hot, and tart.


Thai Ceviche with Coconut
Tina Rupp

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Asian Cuisine, Ceviche, Coconuts, Fish and Seafood, Other Fish and Seafood, Other Seafood Appetizers, Scallops, Shrimp, Shrimp Appetizers, Thai Shrimp Dishes
 
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Ingredients
  • 1/4  pound
    cleaned squid, bodies sliced crosswise 1/4 inch thick, tentacles halved
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  • 1/4  pound
    medium shrimp, shelled and deveined
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  • 1/4  pound
    bay scallops, or quartered sea scallops
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  • 1/2  cup
    plain coconut water
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  • 1/2  teaspoon
    finely grated lime zest, plus 1/4 cup fresh lime juice
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  • 1/2 
    small red onion, minced
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  • 1 
    medium shallot, minced
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  • 1 
    red or green jalapeno, seeded and minced
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  • 1 
    garlic clove, minced
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  • 1 1/2  tablespoons
    soy sauce
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  • 2  teaspoons
    light brown sugar
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  • 1  teaspoon
    Sriracha chile sauce
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  • 1/2  cup
    diced peeled cucumber
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  • 1/3  cup
    coarsely shredded fresh or dried unsweetened coconut
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  •  
    Salt and freshly ground white pepper
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  • 1/4  cup
    finely shredded basil, preferably Thai
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Directions
1.
Bring a medium saucepan of salted water to a boil. Add the squid, shrimp, and scallops and cook for 1 minute. Drain and spread the seafood on a large baking sheet to cool.
2.
In a large shallow bowl, combine the coconut water with the lime zest, lime juice, red onion, shallot, jalapeno, garlic, soy sauce, brown sugar, and Sriracha, 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 firm but still tender.
3.
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.
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