Onaga Ceviche, Green Papaya Salad, Kaffir Lime, Coconut, and Passionfruit Flower
For the Nam Pla Base:
In a bowl, combine the garlic, chili, sugar, fish sauce, lime juice, rice wine vinegar, and mix well.
For the Thai Coconut-Ginger Ceviche Sauce:
In a bowl, mix the coconut milk, lime juice, ¼ cup Nam Pla Base, ginger, green chilies, cilantro, mint, sugar, and salt. Chill.
For the Papaya Salad:
In a bowl, toss together the papaya, tomatoes, heart of palm, and onion. Chill.
To Assemble and Serve:
In a bowl, combine the Onaga and Papaya Salad with the Thai Coconut-Ginger Ceviche Sauce. Marinate for 5 minutes. On a plate, arrange brown sugar to look like sand. Put half coconut shell on top of the sugar (make sure there is enough so it does not move on the plate). Arrange Onaga and Papaya Salad in the coconut shells. Garnish with mint, lime leaf, and passionfruit flower.