Vietnamese Style Ceviche Recipe – Chef Cesar Zapata

Vietnamese Style Ceviche

Phuc Yea Miami


Leche de Tigre

1/2 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo, habanero chile, or jalapeño, seeded, halved lengthwise
1/2 small red onion, chopped
1/2 cup dashi (optional)
Salt to taste


1 small sweet potato (about 8 ounces) cooked and small diced
1 whole avocado, cut into small dice
1/4 cup young coconut (optional)
1/4 cup corn nuts
2 medium limes, cut in wedges
2 tablespoons cancha corn, cooked
1/2 Thai bird chili
1 pound grouper, fluke, flounder, or sole, cut into 1/2-inch cubes
1 small red onion, quartered and thinly sliced, divided
1/4 cup nouc Cham (optional)
Salt to taste
Cilantro leaves


Leche de Tigre

1. Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in dashi broth, if desired; season with salt. Cover and chill.


1. Place fish, and season with salt add 2/3 of onion, leche de tigre, and 3 large ice cubes in a bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in the rest of the ingredients.
2. Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and fresh herbs.

Fresh n Lean ID 1635930 729 x 91

Zulma Torres

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