Opakapaka Ceviche, Green Papaya Salad, Kaffir Lime, Coconut, and Passionfruit Flower

Adapted by StarChefs.com
January 2013
Yield: 6 servings


Nam Pla Base
1 teaspoon minced garlic
1 Thai chili, finely chopped
1 tablespoon sugar
½ cup fish sauce
2 tablespoons lime juice
1 tablespoon rice wine vinegar
2 tablespoons water
Thai Coconut-Ginger Ceviche Sauce 12 ounces coconut milk
¼ cup kaffir lime juice
1 tablespoon finely grated ginger
1 tablespoon cilantro, finely chopped
1 tablespoon sugar
Pinch salt
Papaya Salad
2 green papayas, julienned
2 red tomatoes, julienned
2 yellow tomatoes, julienned
1 heart of palm, julienned
1 Maui onion, julienned
To Assemble and Serve
1½ opakapaka, cut sashimi style
3 coconuts, halved
brown sugar
¼ ounce fresh mint, julienned
¼ kaffir lime leaf , julienned
6 passion fruit flowers


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 passion fruit flower.