Thai Ceviche with Coconut Recipe

Name: Thai Ceviche with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound cleaned squidbodies sliced crosswise 1/4 inch thick, tentacles halved; 1/4 pound medium shrimp, shelled and deveined; 1/4 pound bay scallops or quartered sea scallops; 1/2 cup plain coconut water; 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice; 1/2 small red onion, minced; 1 medium shallot, minced; 1 red or green jalapeno, seeded and minced; 1 garlic clove, minced; 1 1/2 tablespoons soy sauce; 2 teaspoons light brown sugar; 1 teaspoon Sriracha chile sauce; 1/2 cup diced peeled cucumber; 1/3 cup coarsely shredded fresh or dried unsweetened coconut; Salt and freshly ground white pepper; 1/4 cup finely shredded basil, preferably Thai; 1/4 finely shredded basil, preferably Thai

Servings: persons

1/4 pound cleaned squidbodies sliced crosswise 1/4 inch thick, tentacles halved
1/4 pound medium shrimp, shelled and deveined
1/4 pound bay scallops or quartered sea scallops
1/2 cup plain coconut water
1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
1/2 small red onion, minced
1 medium shallot, minced
1 red or green jalapeno, seeded and minced
1 garlic clove, minced
1 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
1 teaspoon Sriracha chile sauce
1/2 cup diced peeled cucumber
1/3 cup coarsely shredded fresh or dried unsweetened coconut
Salt and freshly ground white pepper
1/4 cup finely shredded basil, preferably Thai
1/4 finely shredded basil, preferably Thai

1
Bring a medium saucepan of salted water to a boil.
2
Add the squid, shrimp and scallops and cook for 1 minute.
3
Drain and spread the seafood on a large baking sheet to cool.
4
In a large shallow bowl, combine the coconut water with the lime zest, lime juice, red onion, shallot, jalapeno, garlic, soy sauce, brown sugar and Sriracha, stirring to dissolve the sugar.
5
Add the seafood and stir well to coat.
6
Cover and refrigerate for 1 hour, stirring a few times, until the seafood is firm but still tender.
7
Add the cucumber and shredded coconut to the ceviche and season with salt and white pepper.
8
Spoon into bowls, garnish with the basil and serve right away.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 pound cleaned squidbodies sliced crosswise 1/4 inch thick, tentacles halved, 1/4 pound medium shrimp, shelled and deveined, 1/4 pound bay scallops or quartered sea scallops, 1/2 cup plain coconut water, and more.

Yes, Thai Ceviche with Coconut falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Ceviche with Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions