Here is another recipe from the recent cater - Parrotfish Ceviche with Sweet Potato Puree and Banana Blossom
1 C. Coconut WATER (not milk)
1 Kaffir lime leaf
1 T. Galanga, ground
1 Lemongrass stalk, bruised, chopped
Combine these ingredients and let them sit overnight. The next day strain them to remove the solids.
1/2 C. Lime juice, freshly squeezed
Coconut water mixture
2 T. Garlic oil
1 Thai pepper, chopped
1/4 C. Cilantro, chopped
1/2 C. Yuzu sake (optional)
Combine these ingredients in a non-reactive bowl, then add 1 lb of cubed fish of your choice - something not too fatty, and a 1/2 C. of thinly sliced red onion. Toss to coat very well and let sit about 30 minutes - not too much longer so you don't "overcook" the fish.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago