Sunday, May 26, 2013

Gỏi Cá Tái | Ceviche Recipe

Gỏi Cá Tái | Ceviche

Me and my homegirl Tuyền have been bouncing recipes off each other after trying something similar at O3 lounge in SF when we were celebrating Q2's wedding.  This is inspired by love and life.  It is not strictly Vietnamese.
  • Any raw seafood (halibut, cod, scallops, langostino, etc.) chopped into small pieces
  • Lightly blanched shrimp (or raw) chopped into small pieces
  • garlic and/or shallots
  • Chopped cilantro leaves
  • Keffir lime leaves
  • Lemon or lime juice
  • (Optional) Fresh coconut water
  • Sea salt
  • Dash of Red Boat Nước Mấm
  • Chopped tomatoes
  • Chopped avocados
  • Pomelo or grapefruit sectioned without the skin
  • Chipotle habanero sauce (I get this from Azure Standard)
  • Bánh Tráng Nướng|Roasted Rice Paper, Bánh Phồng Tôm|Shrimp chips, Tortilla chips or over shredded cabbage.
Blend a little coconut water with garlic, shallots, keffir lime leaves, cilantro, lemon juice, nước mấm, and seasalt.  Pour over raw seafood.  Add tomatoes, avocados, pomelo, and several dashes of chipotle habanero.  Lightly toss and salt to taste.  Garnish with a few whole cilantro leaves.  Let it soak for 30 min.

Eat with Bánh Tráng Nướng--this is a specialty of Central VN which is my dad's quê hương|natal province, shrimp chips, tortilla chips, or over cabbage slaw.

Ăn Ngon Lành|Eat Delectably!

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