How To Make Flounder Ceviche (Easy & Refreshing Recipe)
- By: Joseph Simonds
- on
- Found In: Fish Recipes, Fishing Tips, WEEKLY NEWSLETTER: 10-18-20
Talk about mouthwatering!
We had just gotten back from a hot day on the water catching flounder when our newest Salt Strong team member, Nate, asked us if we’d ever had flounder ceviche.
We hadn’t — we normally grill, blacken, or fry our fish, so this was a totally new thing for us.
But wow, it was amazing!
It was cold and fresh with just the right amount of heat, and it was a great plate to share with everyone after a fishing trip.
Check out the video below where Nate walks you through his ceviche recipe step by step (that he actually learned while backpacking through Peru!).
How To Make Flounder Ceviche [VIDEO]
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Here’s what you need to make flounder ceviche:
- Fresh flounder (most other fish works well, too, as long it’s fresh and you bleed it out)
- Limes (the acid will cold cook the fish)
- Salt
- Fresh garlic (the salt and garlic will tenderize the fish)
- Cilantro
- Red onion
- Jalapeno or chili pepper
- Olive oil
- Bowl
- Knife
- Fridge or large, cold cooler
And here’s how to make it:
Step 1: Slice the flounder into small slivers
They don’t need to be perfect cuts, but just make sure there aren’t any bones, scales, fins, or bloodlines here.
Step 2: Place the flounder slivers into a bowl
Make sure it’s a non-reactive bowl — glass or stainless steel bowls work well.
Step 3: Add minced garlic
For one 17-inch flounder, Nate used two garlic cloves, so keep that in mind when deciding how much garlic to use.
Also, Nate recommends using fresh garlic because you will be able to taste a difference.
Step 4: Add about two teaspoons of salt
Step 5: Mix the salt and garlic in so the flounder is coated in it
Once it’s mixed in, let it sit for about five minutes.
And while you’re letting it sit, you can start to work on the next step…
Step 6: Add fresh lime juice
The goal is to completely cover the fish in lime juice, which in this case, took 6 limes.
Step 7: Add a bed of vegetables on top.
First Nate added chopped cilantro, then chopped red onions, and finally a chopped pepper.
He also added a little salt and pepper to the dish.
Step 8: Let the fish sit and cook in the fridge
This takes from 20-60 minutes, depending on how dense the meat is.
When the meat is white and firm (not translucent anymore) you know it’s done.
Step 9: Eat!
Once the fish is cooked, take it out of the fridge, add in a bit of olive oil, mix the veggies in with the fish and eat on chips or plantains.
Conclusion
What a delicious appetizer!
If you haven’t tried ceviche yet, I definitely recommend it.
And even if you have other plans for most of your fillets, ceviche is great for cheek meat or slices that are too small to fry or cook on the grill.
Have any questions about making ceviche?
Let us know down in the comments!
And if you know someone who would like to try this dish, please TAG or SHARE this with them!
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Love it! Spent 4 years stationed in Central America and traveled all over Central and South America. Ceviche is one of my favorites, and I have made it many times. I’ve never made it with olive oil though. I’ll have to give it a try. Thanks!
Soak the onion and jalapeño seeded first in the lime juice before starting the process and don’t
Forget small chunks of avocado at the very end
Prior to serving. Speckled trout has been my favorite for ceviche I like bigger pieces than in the video. My cooking is better than my fishing. Fish down corpus way so enjoyed Rockport fishing video just watch out for rays and vibrio while wading especially in stagnant water.