When we were at the Cayman Cookout we had a really yummy Green Curry Ceviche made by Laurent Gras. It was light and refreshing, a little spicy, tangy and just perfect.
Today I got Ono (aka Wahoo) from my Seafood CSA and immediately wanted to make something that would take me back to the Caymans. This dish was the first to my mind. I didn’t really remember what went into it though so, as usual, I improvised and it really worked!
- 1 cup coconut water
- 1 clove garlic
- 1 small shallot
- 1 stalk lemongrass, chopped
- juice of 2 limes
- 1 jalapeno or similar chile
- 2 t cumin
- 1 t coriander
- handful of cilantro
- salt
- 1 lb wahoo/ono
- 1 avocado
- 1 japanese cucumber
- Blend everything (except fish, avocado and cucumber) in a blender until smooth. Strain through a fine mesh strainer.
- Dice fish. Dice avocado. Dice cucumber.
- Put the diced everything in a bowl and pour the coconut green curry liquid over the fish mixture. Finish with a good salt. Since I was being nostalgic, I used the Cayman Island salt we brought home!
- Enjoy!
Preparation time: 10 minutes
I served this with some thinly sliced, toasted pugliese and sake. It wasn’t Laurent Gras’ but I will sure make this again!