Easy Ceviche Recipe with Flounder Sashimi and Citrus Sauce

Sashimi Ceviche Recipe: A Light and Refreshing Twist

I’ve always enjoyed sashimi the traditional way, dipping it in cho-gochujang, that sweet and spicy fermented red pepper sauce that brings out the clean flavor of raw fish. It’s the way I grew up eating it, and I never really thought to enjoy sashimi in any other way. But over time, my palate started craving something brighter, lighter. Something that would let the freshness of the fish shine through in a different way.

Whenever I dine out, one dish I consistently gravitate toward is ceviche. There’s just something about it, the delicate slices of raw fish, lightly cured in citrus, paired with herbs and often something crunchy, that feels both elegant and incredibly satisfying. It’s deceptively simple, yet so well balanced. And visually, it never fails to impress. That got me thinking: why not bring that same ceviche magic home, but with Korean-style sashimi?

Here’s a refreshing sashimi-style ceviche I made using sliced flounder. It takes only minutes to assemble but feels like something you’d be served at a thoughtful, modern Korean restaurant.

Ingredients for Flounder Sashimi Ceviche

• Sliced flounder sashimi (any sashimi is fine!)
• 3tbs Olive oil
• 3tbs Lemon
• 4tbs Balsamic vinegar
• 2tbs Honey
• ½ Red onion
• Cilantro (or other herbs like dill, rosemary)

How to Make Ceviche with Sashimi : Step by step

1. Prepare and Plate the Flounder Sashimi

Take your flounder sashimi and slice it into long, thin pieces if it isn’t already prepared that way. Arrange the slices neatly on a shallow dish or serving plate. A clean, wide plate helps the dish look elegant and restaurant-worthy.

2. Mix the Light Citrus Dressing

In a small mixing bowl, combine olive oil and freshly squeezed lemon juice at a 1:1 ratio. To that, add about 4 spoons of balsamic vinegar and 2 spoons of honey. Whisk the mixture well until it emulsifies slightly - the result should be tangy, slightly sweet, and silky.

3. Add Finely Chopped Red Onion

Finely dice some red onion and stir it into the sauce. The onion adds sharpness and crunch, cutting through the richness of the fish and olive oil.

4. Spoon Over and Garnish with Fresh Herbs

Spoon the sauce generously and evenly over the flounder slices. Finish the dish with a sprinkle of fresh herbs - cilantro brings a bright, citrusy edge, while dill or rosemary adds a slightly aromatic depth.

It’s super simple! But the flavors are anything but simple.

The bright, tangy sauce with a hint of sweetness pairs perfectly with the flounder, and the crunchy red onion adds just the right texture.

Why You’ll Love This Korean Ceviche Recipe

• No cooking required. Perfect for hot days or last-minute appetizers
• A unique way to enjoy sashimi with bold, bright flavors
• Healthy, low-carb, and gluten-free
• Impressive enough for guests, easy enough for everyday meals

Make It Your Own: Tips & Variations

• Fish swap: Try salmon, sea bream, or tuna if flounder isn’t available
• Spicy version: Add sliced chili or a dash of gochugaru for a Korean-style kick
• Texture boost: Top with crispy shallots or crushed nuts for crunch
• Make ahead: You can prep the sauce and onions ahead of time. Just add to the fish right before serving

Final Thoughts on This Easy Sashimi Ceviche

That’s it - a beautifully simple sashimi dish that’s bursting with flavor and texture. The olive oil and lemon make the base taste light and fresh, the balsamic adds complexity, and the honey rounds everything out with just the right hint of sweetness. The red onion’s crunch is the perfect contrast to the buttery texture of the fish.

Whether you’re entertaining guests or just treating yourself to something refreshing at home, this is a modern, elegant twist on how to enjoy sashimi - no cho-gochujang required.

How about trying this quick and easy and also new, trendy dish this weekend? Everyone will definitely love this fresh dish!