Had the fresh odds and ends from making shashimi, so I made a quick ceviche salad out of them. I blanched the shrimp and squid quickly in coconut water. Then use the boiling coconut water to pour on the skin of the cold pieces of red snapper. I think the skin of the red snapper is more delicious than the flesh itself but it needs to be cooked first.
Marinade is a mix of mirin, lime, ad Vietnamese yuzu (tắc)…and a dash of tabasco. Stay true to the South American origin – just salt and pepper, no soy or fish sauce.