Thai Ceviche with Salmon, Avocado and Papaya
1 serving
15 minutes
Thai ceviche with salmon, avocado, and papaya is a vibrant and refreshing dish that embodies the best traditions of Thai cuisine. Its roots trace back to South American ceviche, but here it takes on an exotic Eastern character. Tender salmon is marinated in a mix of lime juice, soy and fish sauce with cane sugar and cilantro, gaining a bright flavor. The combination of creamy avocado, sweet papaya, and spicy red onion creates a balance between sweetness and spiciness. This dish is perfect as a light appetizer or main course on a hot day. Thai ceviche is not just a gastronomic delight but also a masterful blend of fresh ingredients that reveals the richness of Thai flavors.
1
Cut avocado and papaya into large cubes, mix with onion, season to taste, place in a deep plate, and top with marinated ceviche.
- Avocado: 50 g
- Papaya: 60 g
- Red onion: 3 g
2
Cut the salmon fillet into large cubes as well.
- Salmon: 60 g
3
To marinate, mix lime juice, soy sauce, and fish sauce, dissolve sugar, and add chopped cilantro.
- Lime juice: 20 ml
- Soy sauce: 5 ml
- Fish sauce: 5 ml
- Cane sugar: 4 g
- Chopped cilantro (coriander leaf): 2 g
