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      Singapore Recipes

Larb Salmon Ceviche, Thai-Latin American fusion recipe!

Published 18/01/2016, updated 31/03/2020 19 Comments

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Larb Salmon Ceviche

Thai Influenced but Latin American in origin, this Larb Salmon Ceviche is going to kick your tastebuds into maximum gear before leaving them quivering in frenzied anticipation! You’ll be amazed by the multitudinous sensations with every forkful – hot, sour and sweet, all wrapped up in wave after wave of umami packed bliss, sending a tingle right down to your toes!

This recipe was inspired by one of my favourite restaurants in Bangkok, Audrey Cafe & Bistro, (next picture) a delightful cafe that has been designed with Audrey Hepburn’s Breakfast at Tiffany’s in mind! I was speechless when I came across it in Thonglor Soi 11, Bangkok. So out of place, yet so perfect!

They have a variety of spicy salads, vegetarian and meat alike; one of them, Larb Salmon Sashimi, blew my mind. I love all things seafood and I love sashimi! That particular dish was made up of raw salmon topped with a lovely piquant sauce. The dish stayed in my mind and yesterday I finally got the opportunity to replicate it since we got back from our travels.

Audrey Cafe and Bistro

What is Larb Salmon Ceviche?

Larb (or Laab)

Something we have a lot at home, it’s a cooked salad brimming with herbs and chillies, the national dish of Laos and is also eaten in North Eastern Thailand, in the Isan region. I’ll talk more about that and the different types of Larb in an actual post on it.

Ceviche

Pronounced suh-vee-chay (or suh-bee-chay in Spain), this is a dish of raw fish or seafood cured in citrus juice, whether lime or lemon, and flavoured with herbs and chilli. My first taste of ceviche was actually on a small island in the Philippines, in the early 90s on one of my SCUBA diving trips. Filipino food has a huge Spanish and Latin American influence, having formed part of Spain’s past foreign empire known as “New Spain”. I have a recipe here for Shiitake Ceviche, if you fancy a vegetarian version.

I’m calling my recipe ceviche because our Larb marinade is heavy on the lime juice and I preferred the idea of “cooking” the meat in the juice. It’s a very simple marinade, you’ll see.

Not into Raw Fish?

Don’t fret. Just lightly sear the salmon pieces until cooked, at the same time simmer the marinade. Serve the salmon on a bed of salad leaves and pour the warm marinade all over.

The Marinade

Is very forgiving! And very open to experimentation. I feel the lime juice is necessary for that South East Asian identity but lemon juice can be used too. If you have access to Thai basil leaves, they would go great in here, as would Kaffir Lime leaves, sliced thinly. If you don’t like fish sauce, use half the amount of light soy sauce. Click to read more on the different varieties of soy sauce.

The most important thing about the marinade is, taste it as you go. Hot enough, sour enough, sweet enough (or too sweet)? Get it right to suit your preference, my recipe here is a base for you. If this is your first time playing with South East Asian (Thai, Malaysian, Vietnamese, etc) flavours, then follow it to the letter as your starting point.

Toasted Rice Powder

This is quite a common topping on salads, soups and dipping sauces in South East Asia, click here for the super duper quick and easy recipe. You could always substitute this with crushed toasted peanuts, also a common Thai/Vietnamese topping.

Good luck and more importantly, have a blast! Let me know what you think of it by leaving a comment below!

♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥ 

And if you make the recipe, share it on any platform and tag me @azlinbloor.

Lin xx

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Larb Salmon Ceviche

Larb Salmon Ceviche


★★★★★

5 from 32 reviews

  • Author: Azlin Bloor
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 starter portions 1x
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Description

Quick and easy Larb Salmon Ceviche – hot, sour and sweet, all wrapped up in wave after wave of umami packed bliss, sending tingles right down to your toes!


Ingredients

Scale
  • 2 salmon fillets, about 250g – 300g (about 10oz) in total weight, skinless
  • ground toasted rice

Marinade

  • juice of 2 limes
  • 1 Tbsp fish sauce
  • 1/2 – 1 tsp red chilli flakes
  • small handful fresh coriander leaves (cilantro)
  • 3 spring onions (scallions)
  • 2 sprigs fresh mint, leaves only
  • dash of freshly ground black pepper

Instructions

  1. Let’s make the marinade first. Finely chop all the herbs and place in a small bowl. (It makes sense to chop the herbs before the fish, unless you use different boards for meat and vegetables; my chopping boards all go in the dishwasher).
  2. Add all the other marinade ingredients and stir thoroughly. Set aside.
  3. Now let’s work on the salmon. Remove any dark meat on the underside of the salmon. We’re going for pure orange flesh here, for the best taste.
  4. Cut up the salmon into little pieces, about 1cm squared cubes (about half inch cubes) and place in a shallow bowl.
  5. Pour the marinade all over the salmon and mix well.
  6. Cover tightly with a cling film and place in the fridge for 5-10 minutes for the fish to cure slightly and the flavours to develop. The marinade has a potent aroma, so if you don’t like your fridge “stinking up”, cover well!
  7. It’ll be ready to eat after the 5 minutes. Don’t marinate for more than an hour or the fish will be “cooked” too much by the lime juice and will fall apart and have a cotton-y texture.

Serving

  1. These will serve 4 as a small starter, bearing in mind that salmon is filling and this dish packs a punch in its flavouring. Serve it on a bed of green leaves for a bigger starter.
  2. Serve it as in the picture here or in tiny little wine or dessert glasses.
  • Category: Starter
  • Method: Easy
  • Cuisine: Thai-Latin American Fusion

Nutrition

  • Calories: 429.2
  • Sugar: 1g
  • Sodium: 473.5mg
  • Fat: 26.7g
  • Saturated Fat: 6.1g
  • Carbohydrates: 4.9g
  • Fiber: 1.4g
  • Protein: 41.2g
  • Cholesterol: 108.9mg

Keywords: ceviche, easy recipes, fish

Did you make this recipe?

Tag @azlinbloor on Instagram and hashtag it #linsfood

Comments

  1. Maria says

    06/02/2019 at 5:28 pm

    Such gorgeous clean presentation and mouthwatering description, Lin! This is seductive. And I love how accommodating this recipe is.

    Reply
    • Azlin Bloor says

      28/07/2019 at 9:04 am

      Thank you, Maria!

      Reply
  2. Kenta says

    06/02/2019 at 12:31 pm

    I see why you call your dish ceviche as opposed to say poke or carpaccio or sashimi salad, it’s about your juice/dressing.
    Salmon belly works very well with lime, no doubt this pairs well with margarita!

    Reply
    • Azlin Bloor says

      28/07/2019 at 9:05 am

      Thank you, I’m sure it does.

      Reply
  3. Stevie Jones says

    06/02/2019 at 10:38 am

    Just saw this on FB. Wow, just wow! I love ceviche, and making it with Thai flavors never occurred to me! Bookmarked for the weekend.

    Reply
    • Azlin Bloor says

      28/07/2019 at 9:05 am

      Awesome, let me know how it goes!

      Reply
  4. Ali @ Home & Plate says

    22/08/2016 at 5:03 pm

    I love trying different kinds of ceviche…this one looks wonderful and full of fantastic flavor. Love the addition of mint and chili for sweet and heat:)

    Reply
    • Azlin Bloor says

      22/08/2016 at 5:21 pm

      Thank you Ali!

      Reply
  5. peter @Feed Your Soul Too says

    22/08/2016 at 2:48 pm

    I so enjoy to learn of foods from around the world. This looks like a super preparation. I am liking the broth you created.

    Reply
    • Azlin Bloor says

      22/08/2016 at 5:22 pm

      Thanks Peter!

      Reply
  6. Christie says

    22/08/2016 at 2:45 pm

    What a fantastic fusion dish! That restaurant looks incredible, got to put it on my bucket list.

    Reply
    • Azlin Bloor says

      22/08/2016 at 5:22 pm

      Thank you, the restaurant was indeed amazing!

      Reply
  7. Sarah says

    22/08/2016 at 12:15 pm

    Love the origins of this dish, love the flavors i this dish, love Breakfast at Tiffany’s…basically, I love everything about this!

    Reply
    • Azlin Bloor says

      22/08/2016 at 5:22 pm

      Haha, thank you!

      Reply
  8. Emma @ Supper in the Suburbs says

    22/08/2016 at 11:28 am

    Wow what a mixture of flavours and aromas! I love fusion food and this looks fab. So fresh and vibrant!

    Reply
  9. noor liyana says

    24/01/2016 at 2:54 am

    it’s look so tasty

    Reply
    • Azlin Bloor says

      24/01/2016 at 3:38 pm

      Thank you, Noor, it sure is. x

      Reply
  10. Brooks says

    21/01/2016 at 12:04 am

    The dish looks (and sounds) incredible! So great of you to break it down by parts and to encourage tailoring. Thailand and Cambodia are on my bucket list of places to visit. How adorable is the Audrey Cafe & Bistro?! It’ll be the first stop when I get to Bangkok.

    Reply
    • Azlin Bloor says

      21/01/2016 at 4:41 pm

      Thank you so much Brooks, isn’t it amazing to find something like that in Thailand? I love Cambodia too!

      Reply

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