Fluke Ceviche

A Fresh Twist on Sashimi: Simple and Refreshing Ceviche

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

• 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 It

1. Slice and plate: 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 sauce: 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 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. Dress and garnish: 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.

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!