Creamy Tuna Shrimp Ceviche

Basil Oil

3 cups fresh basil

1 cup fresh spinachstems trimmed

1 ½ cups canola oil or any neutral oil

Coconut Milk Sauce

1 cup fresh coconut milk

4 tbsp fish sauce

4 tbsp calamansi juice

2 tbsp brown sugar

Blanched Shrimps

10 pcs shrimpshelled, cut lengthwise and deveined

2 cups water

3 cups ice water

Assembly

400 g sashimi-grade tunasliced

3 tbsp calamansi juice

1 pc red onionthinly sliced

¼ cup fresh Thai basil leaves

¼ cup fresh cilantro leaves

½ cup toasted cashew nuts

1 -2 pcs bird's eye chilichopped

¼ cup spring onionthinly sliced diagonally

2 tbsp chili oil

1 cup kropek chips

Make basil oil

Place all the basil oil ingredients in a blender and blend for about five minutes. When done strain and set aside.

Make coconut milk sauce

Mix the coconut milk, fish sauce, calamansi juice, and brown sugar in a bowl. Set aside.

Cook the shrimps

In a pot bring the water to a boil then turn off the heat. Cook the shrimps in the boiled water until they turn orange. When all the shrimps have changed color remove them using a strainer and transfer them into a bowl with ice and water to stop the cooking process. Drain and set aside.

Assembly

Combine the shrimp, tuna, red onions, Thai basil, cilantro, cashew nuts, and bird-eye chilis in a bowl. Drizzle the calamansi juice then toss the ingredients.

Get some of the seafood mixture and arrange it on a deep plate. Drizzle the coconut sauce around the seafood mixture. Sprinkle some drops of basil oil and chili oil then garnish with green onion slices. Serve with Kropek chips.

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Creamy Tuna Shrimp Ceviche