Rivet & Rebar

Andaman snapper ceviche

INGREDIENTS

Ceviche

1. Fresh snapper (sliced or cubed) – 100g
2. Avocado (diced) – 5g
3. Capsicum (small dice) – 10g
4. Ripe mango (small dice) – 5g
5. Red radish (thinly sliced) – 3 slices
6. Banana chips – 4 pieces
7. Micro herbs – to garnish
8. Shallot (finely diced) – 4g
9. Basil oil – 10g

Leche de Tigre (dressing)

1. Fresh lime juice – from 2 limes
2. Coriander (leaves and stems) – 2g
3. Fresh ginger – 2g
4. Garlic – 1 clove
5. Jalapeño – 1 piece
6. Celery – 4g
7. Sugar – 2g
8. Salt and black pepper – to taste

Method

1. Blend all Leche de Tigre ingredients until smooth, then strain through a fine sieve to obtain a clear, flavourful liquid.
2. Ensure the snapper is very fresh and well chilled before slicing or cubing.
3. Gently toss the snapper with the finely diced shallot and the Leche de Tigre.
4. Lightly fold in the avocado, capsicum, and mango, taking care to preserve their shape and texture.
5. Spoon the mixture into a chilled bowl. Garnish with thinly sliced radish, a drizzle of basil oil, banana chips, and a few micro herbs. Serve immediately.

ABOUT THE CHEF

Chef Ko – Natchitsnoo Sarak (Chef de Cuisine at Rivet Restaurant, The Slate)

With over 11 years’ experience in some of Bangkok’s most distinguished kitchens, Chef Ko brings a refined, confident and creative approach to his role as Chef de Cuisine at Rivet Restaurant.

His culinary journey began at esteemed establishments such as The Landmark Bangkok, Marriott Sukhumvit and Kimpton Maa-Lai Bangkok, where he trained under respected culinary teams and developed a sharp eye for detail, flavour and presentation.

Now leading the kitchen at The Slate, Phuket – his first appointment in a luxury resort setting – Chef Ko specialises in steakhouse and French cuisine, elevated with a distinctive modern twist. His dishes are known for bold flavours, elegant styling and an intuitive blend of global influences, particularly drawn from Mexican and American-style cooking.

His philosophy is simple: start with the finest ingredients, honour classic techniques and innovate with purpose. Whether re-imagining familiar favourites or crafting something entirely new, Chef Ko is committed to delivering memorable dining experiences that balance sophistication with soul.