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seafood ceviche cookmorphosis 01

Modern Thai Style Seafood Ceviche

You don't need to go with all of my seafood options here. Pick your most favorite delicate-flavored seafood and mix with this wonderful ceviche sauce, you'll have such a wonderful dish.
5 from 5 votes
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Appetizer
Cuisine Thai
Servings 2 people


  • 3 oz white fish raw, cut into bite-size pieces
  • 3 shrimp cooked, peeled
  • 2 green mussel
  • 5 clam cooked
  • 2 baby octopus hard boiled, cut into bite-size pieces
  • 5 cherry tomato halved
  • 3 canned lychee or fresh lychee halved
  • ½ white onion thinly sliced
  • cilantro for garnish

Ceviche sauce

  • 1 c lime juice
  • ¼ c fish sauce
  • 3 oz palm sugar plus more to adjust taste
  • 3 clove garlic
  • 3 Thai chili


  • In a blender, combine all ceviche sauce ingredients and blend until everything is combined. Taste and add more palm sugar according to your reference (remember to add just a bit amount at a time).
  • In a medium mixing bowl, mix all the seafood and vegetables together well. Combine with ceviche sauce.
  • Transfer and arrange seafood nicely on a serving plate, garnish with cilantro. Enjoy!