To continue the ceviche theme, here's another one for you. This time, with an Asian flair.
I served this one with
freshly deep fried crab chips, the kind you buy in small packages in Asian
supermarkets and fry in mere minutes. They puff up significantly when being
fried and produce this light rustle sound when you top them with a dollop of
juicy ceviche.
You will need:
- 2/3 lb swordfish, sashimi grade, skin removed and flesh cut in small dice
- Juice of 2-3 medium limes
- ½ tsp fish sauce
- ½ - ¼ tsp sugar or to taste
- A pinch or two of ground hot pepper
- A pinch of black pepper
- 2 twigs of Vietnamese coriander, aka rau ram, leaves removed and finely chopped (take cilantro instead if rau ram is unavailable)
- 2 green onions, sliced on the bias
- ½ medium sized carrots, julienned (I use a julienne peeler)
- A handful of baby arugula or mixed greens for serving
- 10-12 deep fried crab or shrimp chips
In a bowl, thoroughly toss together swordfish, lime juice, fish sauce, sugar, hot pepper, black pepper, green onions, rau ram, and carrot strips. Refrigerate for at least one hour.
Right before serving, ladle the ceviche on a bed of arugula and serve with deep fried chips.
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