Ceviche in ten minutes!
INGREDIENTS:
1 lbs fish fillets, cubed (get whatever’s freshest—shrimp or bay scallops also work)
5 limes ½ cup
½ cup of Mul Mild or Spicy Kimchi
1 Tbsp minced fresh cilantro
1 small red onion, sliced paper-thin
1 avocados, diced (optional)
1 tomatoes, diced
Sprinkle dash of Korean Chile Flakes Gochugaru (optional)
Salt and black pepper
5 limes ½ cup
½ cup of Mul Mild or Spicy Kimchi
1 Tbsp minced fresh cilantro
1 small red onion, sliced paper-thin
1 avocados, diced (optional)
1 tomatoes, diced
Sprinkle dash of Korean Chile Flakes Gochugaru (optional)
Salt and black pepper
DIRECTIONS:
1. Cube fish and place in a non-reactive dish.
2. Juice limes. Add and cilantro. Pour this mixture over fish. Slice onion and add it to fish.
3. Refrigerate and let fish marinate for at least three hours or up to overnight. Stir once or twice.
4. Next day, drain off most of the lime juice, leaving enough to keep fish moist. Salt and pepper to taste.