Pine Beach Bar

Ceviche seabass tacos

Ingredients

Fish

• 1 kg seabass fillet

Vegetables

•  2 small bell peppers
•  2 tbsp fresh cilantro
• 1 small bunch fresh cilantro
• 2 cloves garlic
•  20 limes
• 5 Roma tomatoes
• 2 thin serrano peppers
• 2 shallots
• Half avocado

Oil

• 1 tbsp olive oil

Liquid

• 1 cup coconut milk
• Juice of 2 oranges

Step 1: Make the ceviche mix

Slice the white fish fillet thinly and put it in a bowl. Add lime juice, coconut milk, chopped bell peppers, garlic, serrano peppers, shallots and cilantro. Season it for a burst of flavours that will make the seabass shine.

Step 2: Warm the Tacos

Heat the taco shells in the oven or microwave, creating a warm and inviting base for your ceviche.

Step 3: Assemble the Tacos

Combine the ceviche mix with your fingers, ensuring an even blend. Gently place this delightful mix into the waiting taco shells, letting the flavours come together in a simple yet delicious combination.

Step 4: Presentation

Present the Ceviche Seabass Tacos with a touch of elegance, showcasing the vibrant colors and inviting aromas. It's a visual and flavourful treat for the senses.

ABOUT THE CHEF

Chef Narawich (Tar) Kaewrhong

Meet Chef Tar (Narawich Kaewthong), the culinary maestro behind the delectable offerings at Pine Beach Bar, a beachfront gem nestled within the InterContinental Phuket Resort. With an impressive 16-year culinary journey, he has seamlessly blended his experiences to curate a unique dining experience.​ 

Beginning his culinary expedition in the vibrant streets of Bangkok, Chef Tar found his passion for cooking when he joined the kitchen of a revered hotel. That move marked the inception of a culinary career that has seen him ascend to the prestigious role of Head Chef at Pine Beach Bar.​ 

Chef Tar's culinary style is a delightful fusion that harmoniously combines ingredients and techniques from various cultures, creating a menu that tantalizes the taste buds and enchants the senses. His expertise lies in understanding the nuances of different national cuisines, crafting a symphony of flavours that leave a lasting impression. In the kitchen, he employs a leadership approach that fosters a friendly atmosphere, ensuring a harmonious working environment. His philosophy is to encourage camaraderie among his team, fostering a sense of togetherness akin to sharing a meal.​ 

Beyond the kitchen, he is committed to giving back to the community. Leftover food is repurposed into fertilizer for local villagers to grow vegetables, creating a sustainable cycle that not only reduces waste but also supports the community economically.​ 

Chef Tar's culinary journey is not just about creating exceptional dishes; it's a holistic approach that encompasses community, sustainability and a deep appreciation for life's simple joys.​​