Rambutan Ceviche Recipe

Cook and cool shrimp

Bring a medium pot of water to a rapid simmer with a pinch of salt. Add shrimp and cook just until opaque and firm, about 2-3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking. Once cooled, drain and pat dry. Cut shrimp into bite-sized pieces (halves or thirds) if large.

Prepare rambutan

If using fresh rambutans, peel and remove the seed, then halve or quarter the flesh as appropriate. If using canned, drain and pat dry. Cut pieces roughly the same size as the shrimp for even bites.

Thinly slice the shallot and place in a small bowl of cold water for 5 minutes to mellow the sharpness, then drain and pat dry. Thinly slice the white parts of the green onions and reserve the green tops separately. Seed and dice the tomatoes, chop cilantro and mint, finely mince the tender white part of the lemongrass, and finely mince the red chile. Place arugula in a large mixing bowl and set aside.

In a bowl or jar, combine the lime juice, lemon juice, olive oil, fish sauce, honey, minced lemongrass, salt, and black pepper. Whisk or shake vigorously until emulsified and the salt has dissolved. Taste and adjust: add more honey if too tart, more fish sauce for umami, or more lime for brightness. Stir in the lime zest.

Gently fold the cooked shrimp and rambutan pieces into the bowl with arugula. Add the drained shallot slices, diced tomatoes, white parts of the green onions, chopped cilantro and mint, and the minced red chile. Pour about two-thirds of the dressing over the mixture and toss gently to coat, taking care not to bruise the rambutan or arugula. Taste and add remaining dressing as needed or serve extra dressing at the table.

Arrange ceviche on a serving platter or individual plates. Garnish with green onion tops, extra cilantro leaves, a sprinkle of toasted sesame seeds or crushed peanuts if using, and an additional small drizzle of olive oil or a twist of lime.

Serve immediately chilled. If making slightly ahead, keep dressing and ceviche components separate and combine no more than 20–30 minutes before serving to preserve texture.