Flounder Ceviche

by Editorial Staff

An equally delicious ceviche comes from flounder.


  • 200 g fillet of Kamal;
  • three or four limes;
  • several bunches of fresh basil;
  • large clove of garlic;
  • half a pod of hot pepper;
  • small red or purple onion;
  • salt.


  1. First, prepare the marinade. Peel the clove of garlic, wash the pepper, peel, and wash the onion.
  2. Dry the basil after washing.
  3. Next, immerse all the components in a blender and grind until smooth.
  4. Squeeze the lime juice into this mixture and add a little citrus pulp if desired, then chop everything again.
  5. The flounder needs to be cut to make not very small pieces.
  6. Place them in the marinade and leave for literally twenty minutes.
  7. Add a few chunks of ice to cool the appetizer right away.
    Remove the ice, drain the excess marinade, or use it as a sauce.
  8. The dish is ready, you can serve it.

Enjoy your meal!

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