Ceviche recipe adapted to Korean cuisine
This Korean-style Ceviche combines the freshness of Peruvian ceviche with the spicy and tangy flavors of Korean cuisine.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Stove
- Refrigerator
- Spoon
- Serving platter
Ingredients
- 500g (1.1 lb) fresh white fish fillets, thinly sliced
- 200g (7 oz) cooked shrimp, peeled and deveined
- 1 cup (235ml) kimchi, finely chopped
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 cucumber, thinly sliced
- 1 red chili, thinly sliced
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
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