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Thai Ceviche with Coconut
© Tina Rupp

Thai Ceviche with Coconut

  • ACTIVE: 30 MIN

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.

Plus: F&W's Ultimate Beer Guide

  1. 1/4 pound cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
  2. 1/4 pound medium shrimp, shelled and deveined
  3. 1/4 pound bay scallops or quartered sea scallops
  4. 1/2 cup plain coconut water
  5. 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
  6. 1/2 small red onion, minced
  7. 1 medium shallot, minced
  8. 1 red or green jalapeño, seeded and minced
  9. 1 garlic clove, minced
  10. 1 1/2 tablespoons soy sauce
  11. 2 teaspoons light brown sugar
  12. 1 teaspoon Sriracha chile sauce
  13. 1/2 cup diced peeled cucumber
  14. 1/3 cup coarsely shredded fresh or dried unsweetened coconut
  15. Salt and freshly ground white pepper
  16. 1/4 cup finely shredded basil, preferably Thai
  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.



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