🍈 Lychee Ceviche — Yuzu-Coconut Sauce & Crispy Corn
Chef Avtar Singh Rana | Modern Indian–Asian Fusion
Ingredients — 4 portions
Lychee ceviche
- Fresh lychees, peeled & deseeded — 20–24
- Red onion, finely diced — ¼ cup
- Cucumber, small dice — ½ cup
- Red bell pepper, small dice — ¼ cup
- Jalapeño, finely chopped — 1
- Fresh cilantro — 2 tbsp
- Mint — 1 tbsp
- Avocado, small dice — ½
- Lime juice — 2 tbsp
- Yuzu juice — 1½ tbsp
- Salt — to taste
- Black or white pepper — pinch
Yuzu-coconut sauce
- Coconut milk — ½ cup
- Yuzu juice — 2 tbsp
- Lime juice — 1 tbsp
- Rice vinegar — 1 tsp
- Ginger juice — ½ tsp
- Honey or agave — 1 tsp
- Salt — pinch
Crispy corn
- Sweet corn kernels — 1 cup
- Cornstarch — 2 tbsp
- Salt — pinch
- Oil — for frying
Garnish
- Microgreens
- Edible flowers
- Thinly sliced radish
- Toasted sesame seeds
- Chili oil
- Lime/yuzu zest
Method
- Prepare the lychee: Cut lychees into quarters. Keep them chilled.
- Make the ceviche: Combine lychee, onion, cucumber, bell pepper, jalapeño, cilantro and mint. Add lime juice, yuzu juice, salt and pepper. Gently toss and marinate 8–10 minutes.
- Make the sauce: Whisk coconut milk, yuzu, lime, rice vinegar, ginger, honey and salt until smooth. Chill.
- Crispy corn: Pat corn very dry, toss with cornstarch and salt, then fry until golden and crisp. Drain well.
- Plate: Pour a shallow pool of yuzu-coconut sauce into a chilled bowl. Place the ceviche in a neat ring or cylinder in the center.
- Top generously with crispy corn, avocado, microgreens, edible flowers and sesame.
- Finish with a few drops of chili oil and fresh yuzu/lime zest.
Chef’s signature touch
Add a tiny amount of finely chopped Thai basil and a few drops of toasted sesame oil to the ceviche just before plating. It gives the sweet lychee a deeper savory dimension without overpowering the yuzu-coconut profile.
Flavor profile: sweet lychee • bright yuzu • creamy coconut • fresh herbs • gentle heat • crunchy corn.
