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 It
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.
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.
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.
"I love any spicy dish with a frothy tripel," Yoon says. Try Brouwerij Bosteels' Tripel Karmeliet.
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Review Body: Very tasty and flavorful. I used fresh wild caught sole and shrimp as the seafood ingredients (since that what was fresh), but it would be excellent with any number of varieties. Note that this makes a much larger quantity than you think -- probably about 4 cups worth - due to all the added ingredients.