Ceviche with Thai flavours

Ceviche is truly one of the most delicious ways to serve fish. The combination of Thai flavours with the citrus juice used to 'cook' the fish makes this version especially fabulous.

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Makes 24 Item

Cook

30M

Ingredients

Ceviche with thai flavours

1 cup (250ml) lemon juice

1/4 cup (60ml) lime juice

1 tablespoon fish sauce

2 tablespoon brown sugar

1/3 cup finely chopped fresh vietnamese mint

1/3 cup finely chopped fresh coriander

2 zucchini (240g)

400 gram piece salmon fillet

2 tablespoon lemon juice, extra

1 tablespoon peanut oil

Method

Ceviche with thai flavours

1.Combine juices, sauce, sugar and herbs in small bowl.

2.Cut ends from zucchini; using vegetable peeler, slice zucchini into long thin ribbons (you need 24 ribbons).

3.Remove all skin and bones from fish; slice thinly into 24 long slices. Place 1 zucchini ribbon on 1 slice fish; holding the two together, loosely weave onto a skewer. Repeat process with remaining zucchini, fish and skewers.

4.Place skewers, in single layer, in large shallow dish. Add citrus mixture, cover; refrigerate 3 hours or overnight, turning occasionally.

5.Place skewers on serving platter; drizzle with combined extra juice and oil.

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Ingredients

Method

Ceviche with thai flavours

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