Jul 14 2026
Restaurants›Eem - Thai BBQ & Cocktails›Thai-style Ceviche Recipe

Thai-style Ceviche Recipe

Inspired by Eem - Thai BBQ & Cocktails
Time30m
Serves2

kanpachi*, yuzu nam jim, black garlic, salted cucumber, cilantro

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Ingredients

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Fish

Sauce

Vegetables

Method

Preparation of Fish

  1. 1

    Prepare the Kanpachi

    Cut the kanpachi into small, bite-sized cubes. Place the cubes in a glass bowl and set aside.

Making the Yuzu Nam Jim

  1. 2

    Mix the Sauce

    In a small bowl, combine yuzu juice, fish sauce, brown sugar, and chili flakes. Whisk until the sugar dissolves completely.

  2. 3

    Add Black Garlic

    Finely mince the black garlic cloves and add them to the yuzu sauce mixture. Stir well to combine.

Combining Ingredients

  1. 4

    Combine Fish and Sauce

    Pour the yuzu nam jim over the cubed kanpachi. Gently toss to coat all the fish pieces evenly. Allow it to marinate for about 15 minutes.

  2. 5

    Prepare Salted Cucumber

    While the fish marinates, thinly slice the salted cucumber and set aside.

  3. 6

    Chop Cilantro

    Rinse and chop the cilantro leaves coarsely.

Serving

  1. 7

    Plate the Ceviche

    After the fish has marinated, plate it beautifully with the salted cucumber slices on the side. Garnish with chopped cilantro on top.

  2. 8

    Serve Immediately

    Serve the Thai-style ceviche chilled as an appetizer or light meal.

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