Ceviche: Southeast Asian Inspired Ceviche Recipe Video

I love Ceviche! What can I say I just LOVE Ceviche! It comes in so many different ways from so many different countries that you can never get bored with it. This variety of Ceviche I am making here is with a fish called Swai which comes from Southeast Asia and the spices and herbs to make this are from Southeast Asia as well. So instead of making this dish the way most people are accustomed to which is the Mexican way of the Southwest I am going the other direction and making this Southeast Asian inspired Ceviche. I hope you enjoy it!

Summary

Preparation Time3 Hr 10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings8
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

 Swai fillets2 Pound
 Shrimp2 Cup (32 tbs), cleaned, de-veined and cut lengthwise
 Cilantro1 Bunch (100 gm), roughly chopped
 Thai chilies10 , sliced thinly
 Purple onion1 Medium, slivered
 Limes7 , juiced
 Lemons2 , juiced
 Orange1 , juiced
 Grapefruit1 , juiced
 Lemongrass stalks3 (3 knots)
 Salt and pepper To Taste
 Garlic cloves6 , chopped
For serving
 Avocado1 , halved and pith removed
 Tomato1 , halved and cored
 Cucumber1 , cut lenghtwise and seeded
 Corn tortillas2 , Pan fried (or more)
 Olive oil/Sesame oil1⁄2 Tablespoon (Optional)
 Sambal sauce1 Tablespoon
 Rice vinegar1 Tablespoon

Nutrition Facts

Serving size

Calories 283 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 58.8 mg

Sodium 238.3 mg9.9%

Total Carbohydrates 20 g6.8%

Dietary Fiber 5.1 g20.5%

Sugars 4.1 g

Protein 28 g56%

Vitamin A 25.3% Vitamin C 83.6%

Calcium 8.2% Iron 10.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Using sharp knife, cut the Swai fillets into half inch pieces put on bias set aside.

MAKING
2. In a Pyrex baking dish or any rectangular baking dish, put the fish and pat it down in bottom with your hands.
3. Season with salt and pepper, and sprinkle the fish with Thai red chilli.
4. Put in layers, silvered onions, garlic, cilantro and lemongrass knots over the fish.
5. Stream the fruit juice all over the fish, enough to cover the layers.
6. Cover the dish and put it in refrigerator for about 2 ½ hours.

SERVING
7. In a halved and stoned avocado, fill the ceviche and place it on serving plate.
8. Cut the cucumber lengthwise, remove the seeds and fill with ceviche.
9. Cut the tomato lengthwise,remove the seeds and fill with ceviche.
10. Toast the tortilla, spoon the ceviche in centre and fold.
11. Serve with some sambal sauce drizzle of olive oil, if desired.

Editors Review

Ceviche is nowadays a popular international dish prepared in a variety of ways. However the Chef makes the Ceviche Southeast Asian Style. It's simply delicious and I'm sure your family and friends will definitely like it.

Comments

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Posted on: 30 June 2012 - 5:54pm
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