Vietnamese Ceviche

This refreshing  Vietnamese Ceviche is so quick to prepare ,make a double  batch of the Nuac Cham Sauce as it keeps well and is a classic dipping sauce for Prawns, Thai Chicken Cakes, meat balls etc

Ingredients

  • 4 fresh  fish fillets thinly sliced  (you can also use Fresh Salmon )
  • 1/2 red onion very thinly sliced ( could use a mandolin )
  • 6 cherry Tomato’s cut in half
  • bunch of Coriander
  • thinly sliced Cucumber
  • 1 red chilli  sliced leaving seeds in

NUAC CHAM SAUCE

  • 3 tbs lime juice
  • 2 tbs sugar ( I use Stevia or palm sugar )
  • 1/2 cup water
  • 2 1/2 tbs fish sauce
  • 1 red deseeded chilli finely chopped

Method

  1. Thinly slice the fish fillets and arrange on a platter
  2. Spread over the fish the thinly sliced onion, Tomatoes , coriander and chilli
  3. To make the sauce combine all the ingredients together so the sugar dissolves , place in a small jug
  4. To serve, spoon over the sauce and pass around.

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