The Midwest is probably the last place you would ever find ceviche but I lucked out. I went to lunch with a friend at this Peruvian restaurant in a shady area of town. Yelp boast it was the best ceviche in town but I took it with a grain of salt, we do live in corn country after all. The ceviche arrived on a huge plate, and still the shrimp, squid, and fish were spilling every where. I knew I would love it just by looking at it and I did! It was so amazing, I can't imagine how even more amazing it would be to have ceviche made fresh right out of the water.
I wanted to recreate the ceviche I had but of course with a Vietnamese twist. This is a great dish to beat the summer heat, enjoy!
Ingredients:
sushi grade tilapia or cod
sushi grade octopus tenacles
shrimp (I bought already cooked cocktail shrimp)
red onions (thinly sliced)
cilantro (rough chopped)
Vietnamese coriander (rough chopped)
2-3 lime
fish sauce
sliced habanero pepper (or whatever you like)
crushes peanuts
fried shallots (hanh phi)
1. Cut the tilapia into flat pieces.
2. Squeeze enough lime to cover the fish and let the fish cook in the lime juice.
3. Thinly sliced the octopus.
4. Add the octopus and shrimp to the lime juice with the fish.
5. Drain about half of the lime juice from the seafood mixture.
6. Add two tablespoon of fish sauce to the sea
food mixture.
7. Add the sliced onions and pepper, toss thoroughly.
8. Right before serving add the cilantro and coriander.
9. Top off with peanuts and shallots.
Ca Tai Chanh - Vietnamese Style Ceviche
4/
5
Oleh
Join
.JPG "Canh Chua Ca - Sour Fish Soup")
