San Ton Pa (Mincemeat of Raw Fish)

San Ton Pa is a traditional preparation where raw white fish gets minced, cured in salted lemon water, then mixed with finely chopped aromatics for a cold seafood dish somewhere between a ceviche and a tartare. Sole, halibut, or flounder all work well.

The lemon juice and salt do the “cooking." After 15 minutes in the acidic brine, the fish firms up, turns opaque, and takes on a pale pink color. The pressed-out liquid gets boiled (killing any remaining bacteria), cooled, and stirred back in to keep the fish moist.

Finely chopped onions, garlic, pimentos, fennel, and cilantro add green speckles throughout and a bright, herbal flavor against the delicate fish.

Chef Tips

• Use the freshest fish possible. This is a raw preparation, so quality and freshness are not negotiable. Buy sushi-grade if you can.
• Remove every bone before mincing. Run your fingers along the fillets and pull any pin bones with tweezers.
• Chop the onions, garlic, and pimentos very fine so they blend into the fish rather than overpowering it with large chunks.
• Press the water out of the fish thoroughly before mixing in the boiled liquid and herbs.

Variations

• Add a finely diced mango or papaya for tropical sweetness against the tangy fish.
• Use lime juice instead of lemon for a more Southeast Asian flavor profile.
• Serve on crispy tostada chips or in lettuce cups as an appetizer.