Lemongrass Ceviche

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

Instructions

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