Korean-style Ceviche

Ingredients

While traditional Peruvian ceviche relies on citrus juices to marinate the seafood, Korean-style ceviche incorporates the use of kimchi and gochujang, a fermented chili paste. These ingredients add a unique depth of flavor and a spicy kick to the dish, giving it a distinct Korean twist. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, thinly sliced 500g (1.1 lb) fresh white fish fillets, thinly sliced
• 200g (7 oz) cooked shrimp, peeled and deveined 200g (7 oz) cooked shrimp, peeled and deveined
• 1 cup (235ml) kimchi, finely chopped 1 cup (235ml) kimchi, finely chopped
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the sliced fish, cooked shrimp, kimchi, gochujang, soy sauce, rice vinegar, sesame oil, and honey. Mix well to ensure the seafood is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
2. 2.
   Remove the marinated seafood from the refrigerator and add the cucumber, red chili, and green onions. Toss gently to combine.
3. 3.
   Transfer the Korean-style ceviche to a serving dish and garnish with fresh cilantro and sesame seeds.
4. 4.
   Serve immediately and enjoy the vibrant flavors of this fusion dish.

Treat your ingredients with care...

• Kimchi — Ensure you use well-fermented kimchi for maximum flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Fish — Choose a firm white fish such as cod or halibut for the best texture.
• Shrimp — Use fresh or frozen shrimp, but make sure to thaw them before cooking.
• Cucumber — English cucumbers work well in this recipe due to their crisp texture.

Tips & Tricks

• For a milder version, reduce the amount of gochujang.
• Serve the ceviche with a side of steamed rice or lettuce wraps for a heartier meal.
• Experiment with different seafood options such as scallops or squid.
• Add a squeeze of fresh lime juice before serving for an extra burst of citrus flavor.
• Make sure to use fresh and high-quality seafood for the best results.

Serving advice

Serve the Korean-style ceviche as an appetizer or a light lunch. It pairs well with a side of steamed rice or lettuce wraps. Garnish with fresh cilantro and sesame seeds for an added visual appeal.

Presentation advice

Arrange the ceviche in a shallow bowl or on a platter, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some sesame seeds and cilantro on top for an attractive finishing touch.