Green Curry Ceviche

Green Curry Ceviche

Green Curry Ceviche
When we were at the Cayman Cookout we had a really yummy Green Curry Ceviche made by Laurent Gras. It was light and refreshing, a little spicy, tangy and just perfect.

Today I got Ono (aka Wahoo) from my Seafood CSA and immediately wanted to make something that would take me back to the Caymans. This dish was the first to my mind. I didn’t really remember what went into it though so, as usual, I improvised and it really worked!

  • 1 cup coconut water
  • 1 clove garlic
  • 1 small shallot
  • 1 stalk lemongrass, chopped
  • juice of 2 limes
  • 1 jalapeno or similar chile
  • 2 t cumin
  • 1 t coriander
  • handful of cilantro
  • salt
  • 1 lb wahoo/ono
  • 1 avocado
  • 1 japanese cucumber
  1. Blend everything (except fish, avocado and cucumber) in a blender until smooth. Strain through a fine mesh strainer.
  2. Dice fish. Dice avocado. Dice cucumber.
  3. Put the diced everything in a bowl and pour the coconut green curry liquid over the fish mixture. Finish with a good salt. Since I was being nostalgic, I used the Cayman Island salt we brought home!
  4. Enjoy!

Preparation time: 10 minutes

I served this with some thinly sliced, toasted pugliese and sake. It wasn’t Laurent Gras’ but I will sure make this again!