Thai Ceviche with Coconut

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.

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  • Active:
  • Total Time:
  • Servings: 4


  • 1/4 pound cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
  • 1/4 pound medium shrimp, shelled and deveined
  • 1/4 pound bay scallops or quartered sea scallops
  • 1/2 cup plain coconut water
  • 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
  • 1/2 small red onion, minced
  • 1 medium shallot, minced
  • 1 red or green jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons light brown sugar
  • 1 teaspoon Sriracha chile sauce
  • 1/2 cup diced peeled cucumber
  • 1/3 cup coarsely shredded fresh or dried unsweetened coconut
  • Salt and freshly ground white pepper
  • 1/4 cup finely shredded basil, preferably Thai
  • 1/4 finely shredded basil, preferably Thai

How to make this recipe

  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, jalapeño, 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.

Suggested Pairing

"I love any spicy dish with a frothy tripel," Yoon says. Try Brouwerij Bosteels' Tripel Karmeliet.

Contributed By Photo © Tina Rupp Published February 2010

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