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Korean corvina ceviche

A variation on the originally Peruvian ceviche. Usually prepared with a ‘tiger milk’. In this recipe an acidic kimchi marinade cooks the fish.

Recipe makes 10 pieces.

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Allergens and dietary requirements

  • Soy
  • Fish
  • Gluten
  • Pescetarian

Ingredients

10
corvina fillets with skin
200
ml
calamansi juice
as needed
Korean chili paste
2
Chinese cabbage
1
green luobo radish
150
g
salt
50
g
rice flour
25
g
sugar
400
ml
water
100
g
hot pepper flakes
50
g
fish sauce
1
onion
10
cloves
garlic
1
tbsp
ginger, chopped
2
stalks
lemongrass
7
stalks
spring onion
as needed
salt

Scale recipe

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