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  3. Tuna Thai Ceviche
  1. Recipes

Tuna Thai Ceviche

Fresh & Raw Tuna Fish with Japanese style is mixed with Ceviche that famous in South America. Intense seasoning that blend with Chilli paste & herbs of Thai style.

Tuna Thai Ceviche

Ingredients

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Making the dish

  • KNORR Lime Seasoning Powder 400 g 160.0 g
  • KNORR SELECTIONS Fish Sauce 4500 ml 450.0 g
  • Sugar, granulated 210.0 g
  • Thai Bird Chilli, stem removed 135.0 g
  • Garlic Clove, peeled 135.0 g
  • Cilantro Root, cleaned 40.0 g
  • Shallots 90.0 g
  • Sushi-Grade Tuna, diced 1cm 480.0 g
  • BEST FOODS Real Mayonnaise 1 kg 6.0 tsp
  • Saw Tooth Coriander, thinly julienned 2.0 tbsp
  • Shallots, thinly sliced 6.0 tbsp
  • Kaffir Lime Leaves, thinly julienned 1.0 tbsp
  • Mint, thinly julienned 2.0 tbsp
  • Lemongrass, minced 4.0 tbsp
  • For Garnish: A sprig of mint, hearts of witlof, fish roes and watercress red chilli, thinly julienned
  • Pastilla Crepe, 2x2” cut and crispy fried 32.0 slice
  • KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g 30.0 g

Method

  1. Making the dish

    • Place Knorr Lime Seasoning Powder, Knorr Premium Fish Sauce, Aroysure All-In-One Seasoning Chicken Flavoured, Granulated sugar, Thai bird chili, Garlic clove, Cilantro root and Shallot into a blender and blend until smooth.Correct seasoning if needed.
    • Then add Best Foods Real Mayonnaise and chili paste. Mix thoroughly.
    • Gently toss in tuna, shallot, kaffir lime leaves, coriander, lemongrass and mint.
      Transfer to a serving bowl. Serve with crispy fried pastille crepe and all embellishment as your liking.

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