Thai Ceviche Recipe

Fish fillets: Use a firm white fish like snapper or sea bass, diced

Lime juice: Freshly squeezed to 'cook' the fish

Red onion: Thinly sliced for a bit of sharpness

Cucumber: Diced for a refreshing crunch

Red chili: Thinly sliced, adjust to taste for heat

Cherry tomatoes: Halved for a burst of sweetness

Cilantro: Chopped fresh for a fragrant finish

Fish sauce: Adds a savory depth to the dish

When preparing ceviche, ensure that the fish is as fresh as possible. The lime juice will 'cook' the fish by denaturing its proteins, but it won't kill any harmful bacteria. Using the freshest fish reduces the risk of foodborne illness. Additionally, when slicing the red onion, soak it in cold water for a few minutes before adding it to the ceviche. This will help to mellow out its sharpness, resulting in a more balanced flavor.

• firm white fish like snapper or sea bass - Substitute with tilapia: Tilapia is also a firm white fish that holds up well in ceviche and has a mild flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly less tart than lime juice.

• red onion - Substitute with shallots: Shallots have a milder flavor and a slight sweetness that can complement the other ingredients well.

• cucumber - Substitute with jicama: Jicama adds a similar crunch and a slightly sweet, nutty flavor that pairs well with the other ingredients.

• red chili - Substitute with jalapeño: Jalapeños offer a similar level of heat and can be easily adjusted to taste.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a good alternative.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley provides a different but still fresh and vibrant flavor, which can be a good alternative for those who do not like cilantro.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it is less pungent and slightly sweeter.

• For short-term storage, place the ceviche in an airtight container. Ensure the container is non-reactive, such as glass or plastic, to prevent any metallic taste from developing.
• Store the ceviche in the refrigerator for up to 2 days. The acidity from the lime juice will continue to 'cook' the fish, so it's best consumed within this timeframe to maintain optimal texture and flavor.
• If you need to store it for longer, freezing is an option. However, note that freezing may alter the texture of the fish slightly.
• To freeze, transfer the ceviche to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. Ceviche can be frozen for up to 1 month.
• When ready to consume, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• After thawing, give the ceviche a good stir and taste. You may need to add a bit more lime juice or fish sauce to refresh the flavors.
• Always check the ceviche for any off smells or changes in texture before consuming. If in doubt, it's better to err on the side of caution and discard.

• Cold Reheat Method:

  • Remove the ceviche from the refrigerator.
  • Let it sit at room temperature for about 10-15 minutes to take the chill off.
  • Stir gently to redistribute the lime juice and fish sauce.

• Warm Water Bath Method:

  • Fill a large bowl with warm water (not hot).
  • Place the container of ceviche (sealed) into the warm water.
  • Let it sit for about 5 minutes, checking occasionally to ensure it doesn't get too warm.
  • Stir gently before serving.

• Microwave Method (Not Recommended):

  • If you must use a microwave, place the ceviche in a microwave-safe dish.
  • Heat on low power for 10-15 seconds, just enough to take the chill off.
  • Stir gently and check the temperature. Repeat if necessary, but avoid overcooking the fish.

• Stovetop Method (For a Different Twist):

  • Heat a non-stick pan over medium heat.
  • Add the ceviche and cook for 1-2 minutes, stirring gently.
  • This method will slightly cook the fish, giving it a different texture and flavor profile.
  • Serve immediately.

• Oven Method (For a Different Twist):

  • Preheat your oven to 200°F (93°C).
  • Spread the ceviche evenly on a baking sheet.
  • Warm in the oven for about 5-7 minutes.
  • This will slightly cook the fish, altering its texture and flavor.
  • Serve immediately.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Essential for dicing the fish, slicing the red onion, and cutting the cucumber, red chili, and cherry tomatoes.

• Cutting board: A surface to safely chop and dice all the ingredients.

• Citrus juicer: Useful for squeezing fresh lime juice efficiently.

• Measuring cups: To accurately measure the lime juice and fish sauce.

• Mixing spoon: For thoroughly mixing all the ingredients together.

• Refrigerator: To chill the ceviche if not serving immediately.

• Serving dish: To present the ceviche attractively when ready to serve.

Prep ingredients ahead: Dice the fish, red onion, cucumber, and cherry tomatoes in advance and store them in the fridge.

Use a mandoline: Slice the red onion and red chili quickly and uniformly with a mandoline.

Batch lime juice: Squeeze all the lime juice at once and store it in a jar for easy use.

Chill the bowl: Keep the mixing bowl in the fridge to maintain the ceviche at the right temperature.

Pre-mix dressing: Combine fish sauce and lime juice in a small jar for quick seasoning.