Bright, spicy, and citrus-cured, this shrimp ceviche gets its depth from a Lao-style jeow som sauce packed with garlic, Thai chilies, and fresh lime. A flavor bomb with no heat needed.
To the bowl of a food processor, add the shallot, garlic, Thai chili, jalapeño, cilantro, lime juice, and sugar. Pulse for 20–30 seconds until chunky but uniform.
Transfer to a mixing bowl and stir in the fish sauce. Set aside.
Ceviche
Place shrimp in a container and pour over enough of the sauce to fully submerge.
Refrigerate for 30–60 minutes, allowing the lime juice to “cook” the shrimp.
