Lemongrass Ceviche Recipe | Seafood Recipes | PBS Food

Lemongrass Ceviche

Recipe courtesy of Fresh Tastes
Lemongrass Ceviche recipe

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

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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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