Lychee Ceviche Recipe

Prep fish

Pat the fish dry with paper towels. Cut into uniform 1/2-inch cubes and place in a chilled bowl.

Lightly season the fish cubes with 1/2 tsp of the sea salt and the black pepper; set aside while you prepare the lychee de tigre.

Add the lime juice and cold fish stock to the fish just before combining with the lychee de tigre (see step in that section). The acid will begin to 'cook' the fish while the lychee marinade flavors it.

Make lychee puree

If using whole fresh or canned lychee, reserve 3 oz. Place them in a blender and puree until smooth (about 30 seconds). Strain if you prefer a smoother liquid. Measure 2 tablespoons of this puree for the marinade and reserve the rest to fold into the ceviche if desired.

Combine marinade

In a small bowl, whisk together the 2 tablespoons lychee puree, grated ginger, minced garlic, white soy sauce, finely chopped cilantro stems, neutral oil, and chili. Taste and adjust balance — it should be bright, slightly sweet, and gently spicy. Add the remaining 3 tablespoons lime juice and 2 tablespoons fish stock from the Ceviche Base to this mixture and whisk until emulsified.

Pour the lychee de tigre over the prepared fish cubes so the fish is mostly submerged. Gently toss to coat. Let marinate in the refrigerator for 10–12 minutes for a slightly 'cooked' but tender texture (up to 20 minutes if you prefer firmer 'cooked' fish).

Char the corn

Heat a small skillet or cast-iron pan over high heat until very hot. Add 1 tsp oil and the corn kernels. Allow the corn to sit without stirring for 1–2 minutes to get a char, then stir and let char an additional 1–2 minutes until some kernels are blackened and fragrant. Remove from heat and cool slightly.

Prepare tomatoes and onion

Quarter the cherry tomatoes and very thinly slice the red onion. If you want to soften onion bite, rinse the slices in cold water for 1 minute and drain well, or briefly pickle in a splash of lime juice and a pinch of salt for 5 minutes, then drain.

When the fish has marinated 10–12 minutes, gently fold in the charred corn, quartered tomatoes, thin red onion slices, and 2 tablespoons chopped cilantro leaves into the ceviche. Taste and adjust seasoning with remaining salt as needed.

If using store-bought

Measure 1/4 cup crispy corn and have it ready to garnish. Sprinkle a pinch of fine salt over it if it is unsalted.

If frying fresh kernels

Heat 1 cup frying oil in a small heavy pot to 350°F (175°C). Spread a single layer of corn kernels (work in batches) and fry 1–2 minutes until puffed and crisp. Remove with a slotted spoon to paper towels and season immediately with 1/4 tsp fine salt. Let cool.

Keep the crispy corn at room temperature to preserve crunch until plating.

Taste the ceviche for final seasoning. If it needs more brightness, add up to 1 tablespoon additional lime juice or a pinch more salt. Fold in 1 tablespoon of reserved lychee puree if you want a stronger lychee note.

Spoon the ceviche into chilled bowls or a serving platter. Sprinkle the crispy corn garnish over each portion, scatter extra cilantro leaves, and finish with a little lime zest if using. Add microgreens or baby herbs for color if desired.

Serve immediately so the crispy corn stays crunchy. Leftover ceviche can be stored covered in the refrigerator for up to 24 hours but texture will continue to change as the fish 'cooks' in the citrus.