Sounds weird, but it's surprisingly tasty! Chef uses sea coconut and in this dish it has a texture that closely resembles squid!
![[Seaviche] - see coconut | smoked chips | corn
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#pyxiemoss #singapore #sgig #igsg #sgfood #sgeats #igerssingapore #igerssg #cocktail #bar #burpple #instagood #instafood
![[Pyxiemoss] - The Seaviche ($8) is an interesting twist substituting raw seafood with fresh sea coconut.](https://burpple.imgix.net/foods/6c72b822dfd03629be1453047_original.?w=645&dpr=1&fit=crop&q=80&auto=format)
Give the dish a good toss and have it together with the hickory-smoked corn chips. Even with the squeeze of the lime, I still find it lacked the punch that you get from the traditional ceviche, missing that strong tangy and spicy burst of flavours. A good concept but need some fine-tuning. .
#sgfoodonfoot #exploresingapore #sgfood #sgfoodies #whati8today #iweeklyfood #instafood_sg #foodsg #foodstagram #burpple #mediainvite #ceviche #seacoconut
The words 'small plates' and 'inexpensive' have never co-existed in a sentence, but this dinner-only restaurant along North Canal Road has made that possible! This makes it a great place for afterwork drinks and light bites with the colleagues. Start the night with a specially concocted cocktail — Ginger Julie ($18) — an invigorating tipple made with Monkey 47 gin, Japanese shiso sake and grapefruit juice, rimmed with a secret blend of herbs and Japanese pink ginger sugar. Then, snack on the Seaviche ($8). A twist on ceviche, this is made with fresh sea coconut instead of raw seafood, tossed with chilli, coriander and served with hickory smoked corn chips. Be sure to add a couple more drops of the pineapple-infused chilli if you can handle some more heat. The bar snack menu starts from 10.30pm onwards and be sure to line your tummy with a Pigaroon ($3) — a bright pink beetroot macaron alongside pickled pig skin and cream cheese wrapped in pork belly and smoked bacon that should be eaten in the following order: half a macaron, bacon, half a macaron.
Avg Price: $25 per person
Photo by Burppler Hilary See
A playful vegetarian twist on the usual ceviche that you see in restaurants. Replacing the usual raw fish as the base, Chef Tim at Pyxiemoss uses fresh sea coconuts instead. Toss the ingredients and add a splash of lime. The result? A VERY tasty "salsa" dip that goes well with the crunchy chips on the side that your friends would gladly chow down on. Best part? It's only $8!!! 😳😱
Also worth a mention is the pineapple-infused chilli on the side — a little goes a long way! SPICYYYY but shiok 👍🏻
