Thai Yellowtail Ceviche

Tracee Spagnolo
by Tracee Spagnolo
2-3 Servings
1 hr 35 min

Fall, fall go away come again another day! 🐠

I refuse to accept fall is here, so I wanted to share the last of the summer recipes as long as I can!

Ceviche is one of those dishes I really never get tired of trying. It is rumored to have originated in Peru by fisherman that wanted to eat their fresh fish without having to technically cook it. While I have never had Peruvian ceviche, I have had it everywhere else....from Spain, to Costa Rica, and even Puerto Rico. It quickly became one of my go to dishes when I traveled to places with fresh seafood. Naturally, when our friend gave us some fresh caught yellowtail the other day, I wanted to highlight the fresh ingredients by creating this light and easy Thai based ceviche.

Here in Southern California all seasons sort of run together and you can really enjoy this dish year round:) I also decided to make my own Plantain chips to accompany the Ceviche. Check out the full recipe and quick video below....

Fresh Thai Yellowtail Ceviche and Plantains

Short video instructions on Thai Ceviche

Fried Plantains

Recipe details
  • 2-3  Servings
  • Prep time: 35 Minutes Cook time: 1.5 Hours Total time: 1 hr 35 min
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Thai Yellowtail Ceviche
  • 1/2 pound of yellow tail (or other white fish)
  • 3 slices of a small cantaloupe(cubed)
  • 1/2 jalapeño (thinly sliced)
  • 1 red Thai chili
  • 1 Persian cucumber (thinly sliced)
  • 3 limes
  • 1 cup light coconut milk
  • 1/4 small red onion (thinly sliced)
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Coriander
  • 2 TBSP fresh cilantro
  • 1 TBSP Thai basil
Plantain Chips
  • 2 green plantains
  • Vegetable or other frying oil
  • Salt
Thai Yellowtail Ceviche
Chop the yellowtail(or other white fish), in small rustic squares and place in a bowl.
With a mandolin thinly slice the jalapeño, onions and a few pieces of cucumber.
Slice the Thai chili into small pieces(take out the seeds unless you want it hot).
Throw in the cantaloupe, cilantro, and Thai basil, then toss everything.
Squeeze 3 limes directly into the bowl and toss again.
Last add in the coconut milk and coriander, then mix.
Place in the fridge and let marinate for at least one hour before serving.
Take out of the fridge, season again with salt and pepper if needed and add in the rest of the cucumber.
Season with salt and pepper.
Plantain Chips
Peel the green plantains.
Take a mandolin on the smallest setting and slice the plantains lengthwise as thin as you can get them.
Heat oil in a deep sauté pan until oil temperature is between 375 F -400 F. There should be enough oil to fully cover the plantains.
Add plantains to the hot oil, try not to overcrowd them so they don’t stick together.
Fry until the chips get a golden color. About 1-2 mins per side.
Remove the chips from the oil and drain on paper towels, and sprinkle with salt.
Let cool for at least 15 mins, then serve with ceviche.
  • If you can’t find plantains, then just serve with tortilla chips.
  • I would marinate the ceviche for at least 1 hour, but not longer than 3 or the fish will get mushy.
Tracee Spagnolo
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