Main ingredients 🥩
bigfin reef squidyuja ponzushallotCheongyang chilicherry tomatored radishgreen onioncapersparsleylemon juicedillextra virgin olive oil
Kang Leo's Bigfin Reef Squid Ponzu Ceviche
A ceviche featuring bigfin reef squid lightly torched on the surface, paired with tangy yuja ponzu and olive oil.
🙋 Recommended for
- ⭐ Those looking for an elegant white wine pairing
- ⭐ Those who want to enjoy bigfin reef squid in a dish other than raw
Ingredients needed 🛒2 servings
- Half a body of bigfin reef squid
- Salt, to taste
- Pepper, to taste
- 3 tbsp yuja ponzu
- 3 tbsp extra virgin olive oil
- 1/2 shallot
- 1 Cheongyang chili
- 3-4 cherry tomatoes
- A little red radish (radish)
- 2 stalks green onion
- 1 tbsp capers
- 1 tsp chopped parsley
- 1 tbsp lemon juice
- A little dill
Recipe 🍳
- Season the bigfin reef squid body (with internal organs and tentacles removed) with salt and pepper.
- Using a torch, lightly grill only the skin side of the squid until golden brown to impart a smoky flavor.
- Slice the grilled squid thinly, keeping the inside raw.
- Finely chop the shallot and Cheongyang chili, thinly slice the cherry tomatoes and red radish, and slice the green onion into small rings.
- In a bowl, combine the chopped vegetables, capers, and parsley, then mix in the yuja ponzu, olive oil, and lemon juice to make the sauce.
- Gently toss the sliced squid with the prepared sauce.
- Plate the ceviche, top with fresh dill, and finish with a drizzle of extra virgin olive oil.
- Season the squid with salt and pepper, then torch only the outer skin.
- Slice the squid thinly and set aside.
- Prep the vegetables: shallot, chili, tomatoes, radish, and green onion into appropriate sizes.
- Mix yuja ponzu, olive oil, and lemon juice with the vegetables to make the sauce.
- Toss the squid with the sauce, then garnish with dill and olive oil.
Cooking tips 💡
- The key is to torch only the surface quickly, as cooking the inside will make the squid tough.
- If you prefer less heat, substitute Cheongyang chili with bell pepper or cucumber.
- For best flavor, refrigerate briefly to chill before serving.
You might also like
YouTubeKang Leo's Mullet and Baby Shrimp Ceviche
A Mediterranean-style raw fish salad made by tossing fresh seasonal mullet sashimi and sweet baby shrimp with tangy lime and olive oil.
sliced raw mulletraw baby shrimpshallotlimepink peppercorns
cevicheseafoodwine snack
YouTubeOkjubu Squid Vegetable Salad
A healthy salad with chewy squid and fresh fruits in a sweet and sour special balsamic dressing.
SquidCherry tomatoesOrangeRed onionSugar
Seafood DishDiet MealBalsamic Dressing
YouTubeStriker Chef's Squid Ink Basil Pesto Cold Pasta
A visually stunning cold pasta featuring black squid ink noodles, fresh basil pesto, colorful cherry tomatoes, and plump shrimp—perfect for parties.
Squid ink pasta noodlesCooked shrimp (or raw shrimp)Colorful cherry tomatoesBasil pestoExtra virgin olive oil
Super SimpleHome PartyGourmet
YouTubeOkjubu's Ojingeo Minari Muchim
A refreshing salad made with fragrant minari and tender blanched squid, tossed in a sweet and sour gochujang-based seasoning.
squidminarioniongochujangapple cider vinegar
vinegar saladsweet and sourrice side dish
YouTubeSung Anh's Upgraded Ojingeo Bokkeum
Chef Sung Anh's clean ojingeo bokkeum, which minimizes unnecessary sweetness and heavy seasoning, maximizing the squid's natural chewy texture with rich scallion oil and the smoky flavor from a torch.
SquidScallionsGarlicShallotsCabbage
Super simpleHome cookingSmoky flavor
YouTubeBaek Jong-won's Squid and Radish Soup
A flavorful Squid and Radish Soup by Baek Jong-won, made by stir-frying squid and radish in perilla oil for a deep flavor, then simmering it with soup soy sauce and anchovy sauce for a refreshing taste.
SquidRadishGreen onionPerilla oilSoup soy sauce
Super simpleHome cookingSoup dish