Peruvian-Style Flounder Ceviche Recipe

Cooking Directions

• STEP 1.In a bowl, combine flounder, lime juice, onions, cilantro, chili peppers, and salt.
• STEP 2.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
• STEP 3.Remove the ceviche from the refrigerator and stir in diced tomatoes and avocado.
• STEP 4.Serve the Peruvian-style flounder ceviche chilled with tortilla chips or toasted bread.

Cooking Tips

• Make sure to use fresh and high-quality fish for the ceviche.
• You can adjust the amount of chili peppers according to your desired level of spiciness.
• Leftover Peruvian-style flounder ceviche should be consumed within 24 hours.

Storage and Serving

• Peruvian-style flounder ceviche is best consumed fresh.
• If you have leftovers, store them in an airtight container in the refrigerator.
• Serve the ceviche chilled with tortilla chips or toasted bread.