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Salmon and Prawn Ceviche
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5 from 3 votes

Salmon and Prawn Ceviche with Nuac Cham and Fresh Basil Oil

Course Appetizer, Seafood
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 - 8
Author Cooks with Cocktails

Ingredients

  • FOR THE BASIL OIL (makes 3/4 cup)
  • 1-1/2 cups (packed) fresh basil leaves
  • 3/4 cup olive oil
  • FOR THE NUAC CHAM SAUCE (makes 3/4 cup)
  • 3 tablespoons lime juice (1 fat, thin skin lime)
  • 2 tablespoons sugar
  • 1/2 cup water
  • 2 1/2 tablespoons fish sauce
  • 1 thai chili sliced or a few hot chili flakes
  • FOR THE CEVICHE
  • 2 or 3 limes juiced
  • 1 filet of fresh salmon , diced into bite sized peices
  • 2 cups of prawns , peeled, deveined, and chopped
  • 1/2 red onion , chopped
  • 1/2 cucumber , seeded and diced
  • 1/2 bunch of chopped cilantro

Instructions

  • FOR THE BASIL OIL
  • Blanch basil in medium saucepan of boiling water for 10 seconds. Drain. Rinse under cold water. Pat basil dry with paper towels.
  • Transfer the basil to a blender. Add the oil and puree until smooth.
  • Strain the oil if you want a refined look, but you can leave it as if you like.
  • (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)
    FOR THE NUAC CHAM SAUCE
  • Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and adjust the flavors to balance out the sweet and sour.
  • Add the fish sauce and chili's. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy.
  • Set aside.
    FOR THE CEVICHE
  • Squeeze the limes into a bowl. Add the salmon and prawns. Stir and set aside.
  • Once the fish goes a little opaque in color a bit, drain the fish.
  • Add the onion and cilantro and stir.
  • Add a bit of the nuac cham sauce and stir. Add more to taste.
  • Plate the ceviche and then drizzle with the basil oil.
  • Serve with tortilla chips.