Lee Jae-hoon's Olive Flounder Ceviche
A South American-style seafood salad pairing fresh olive flounder sashimi with a tangy citrus dressing and seasonal fruit
Ingredients needed 2 servings
Recipe
Cooking tips
- Marinating the olive flounder in the acidic lemon juice for too long can make the flesh tough and chewy, so it's best to cook within 5–10 minutes.
- Depending on your preference, you can use other fruits like Shine Muscat grapes or green grapes instead of grapefruit or orange.
Recommended for
- Those who want to make a fresh and tangy dish without using fire.
- Those looking for an elegant finger food that pairs well with white wine or sparkling wine.
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