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Larb Ceviche

with Larb Sauce →

We love ceviche with a lil’ Southeast Asian twist

By Kim Pham

15 min
serves 2


  • 2 medium bowls


Larb Sauce

Larb Sauce


1 Omsom Thai Larb Sauce

  • 1 ¼ lb. fresh firm white fish, diced into ½-inch chunks (we like snapper!)
  • 3 limes, juiced
  • ½ cup coconut milk
  • 1 medium shallot, peeled and finely sliced lengthwise
  • ½ cup cucumber, peeled and thinly sliced into half-moons
  • 2 scallions, chopped
  • ½ cup cilantro leaves, coarsely chopped
  • 2 tbsp. mint, coarsely chopped

Serve with:

Serve with your favorite tortilla chips!


1. Combine fish in a bowl with the juice of 2 limes + ½ tsp. salt. Mix carefully, before covering tightly with cling film.

2. Refrigerate for 25-30 minutes. (Pro tip: do not marinate for more than an hour, as this will “cook” the fish thoroughly + have an unpleasant texture.)

3. In a separate bowl, mix Omsom sauce with the juice of 1 lime and coconut milk to make marinade. Set aside. 

4. Remove fish from fridge and drain. Mix in cucumber, shallot, scallions, cilantro, + mint.

5. Pour marinade into bowl and toss gently to combine. Adjust seasoning to taste.

6. Enjoy!

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