Sea Bream Ceviche with Red Curry & Coconut | Club House for Chefs

Ingredients

• Sea Bream Ceviche | Serves 4
• 1 each Sea Bream, whole and sliced thin
• 1 1/2 tbsps Thai Kitchen Red Curry Paste
• 1 cup Thai Kitchen Coconut Milk
• 1 tsps Ginger, minced
• 1/2 tsps Garlic, minced
• 4 each Green onion, tops
• 1 1/2 Limes, juiced
• 1/8 tsps
• 1 tsps Salt, to taste
• Lime Oil | Serves 4
• 1 each Cucumber
• 2 tbsps Rice wine vinegar
• 1 tsps Sugar
• 1/2 tsps Salt
• 1/4 cup Peas, blanched
• 1/8 cup Spring onion
• Garnish | Serves 4
• 1/4 cup Canola oil
• 1/2 each Garlic clove, sliced
• 2 each Limes, zested
• 3 each Lime Leaves