AuthorBiteSizedA rich and creamy tuna and shrimp ceviche!
Place all the basil oil ingredients in a blender and blend for about five minutes. When done strain and set aside.
Mix the coconut milk, fish sauce, calamansi juice, and brown sugar in a bowl. Set aside.
In a pot bring the water to a boil then turn off the heat. Cook the shrimps in the boiled water until they turn orange. When all the shrimps have changed color remove them using a strainer and transfer them into a bowl with ice and water to stop the cooking process. Drain and set aside.
Combine the shrimp, tuna, red onions, Thai basil, cilantro, cashew nuts, and bird-eye chilis in a bowl. Drizzle the calamansi juice then toss the ingredients.
Get some of the seafood mixture and arrange it on a deep plate. Drizzle the coconut sauce around the seafood mixture. Sprinkle some drops of basil oil and chili oil then garnish with green onion slices. Serve with Kropek chips.
Ingredients
Directions
Place all the basil oil ingredients in a blender and blend for about five minutes. When done strain and set aside.
Mix the coconut milk, fish sauce, calamansi juice, and brown sugar in a bowl. Set aside.
In a pot bring the water to a boil then turn off the heat. Cook the shrimps in the boiled water until they turn orange. When all the shrimps have changed color remove them using a strainer and transfer them into a bowl with ice and water to stop the cooking process. Drain and set aside.
Combine the shrimp, tuna, red onions, Thai basil, cilantro, cashew nuts, and bird-eye chilis in a bowl. Drizzle the calamansi juice then toss the ingredients.
Get some of the seafood mixture and arrange it on a deep plate. Drizzle the coconut sauce around the seafood mixture. Sprinkle some drops of basil oil and chili oil then garnish with green onion slices. Serve with Kropek chips.
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