Recipe courtesy Amandari Resort, Ubud, Bali.
Amandari means “peaceful spirits,” and with a location 10 minutes from the arts community of Ubud in central Bali, every part of the property is spirit-calming, exuding luxury and elegance. Their red snapper ceviche is no exception, as sacred as a pool of holy water below where locals have made pilgrimages every six months for centuries.
- 7 ounces red snapper, deboned, skinned and filleted
- Juice of 2 kaffir limes, plus finely chop ½ kaffir lime leaf
- ½ teaspoon Balinese torch ginger, finely sliced*
- ½ stalk lemongrass, finely sliced
- 1 ripe tomato, deseeded and finely diced
- 2 spring onions, trimmed and finely sliced
- ½ cup of cucumber ribbons
- 1–2 fresh red chilies, deseeded and finely chopped
- 4 sprigs of fresh mint, leaves picked and chopped
- 4 sprigs of fresh cilantro, leaves picked and chopped
- 1 tablespoon of coconut oil, for garnish
- Pinch of sea salt and freshly ground black pepper, for garnish
Slice snapper into ½-inch pieces. Place in a bowl with lime juice, lemongrass, chili and ginger. Marinate in the fridge for 15–20 minutes. Add tomato, onion, cucumber ribbons, chilies, mint and cilantro. Reserve a pinch of the herbs for garnish at the end. Use a spoon to gently mix together all ingredients in the bowl. Season lightly with salt and pepper, to taste. Garnish with fresh herbs and a drizzle of coconut oil before serving.
* Torch ginger is the long-stemmed bud of the ginger flower that resembles a pink spear-like bulb and stem before it blossoms into a waxy-petalled ginger flower. Technically an herb and a member of the perennial ginger family, the bud releases an aromatic, floral fragrance with a hint of citrus and spicy pepper. Find it at your local Asian market or some specialty farmer’s markets. It may also be called bunga kantan (in Malay).
The chef recommends Billecart-Salmon Brut Rosé NV Champagne, with exotic citrus and fresh strawberry flavors, and a sexy sweet hint of ginger, lemon shortbread and spicy herbal notes. The clean mineral finish is ideal to cool down in the hot, humid Balinese climate.