INGREDIENTS
cut into 1/2” by 1” or so strips
3 scallions, white and light green part, chopped
1 shallot, minced
Juice and zest of 2 lemons
Juice and zest of 1 orange
Salt to taste (1-2 tsp)
Sriracha to taste
2-3 Tbsp fresh parsley, chopped
DIRECTIONS
Combine juice of 2 lemons, 1 orange, salt and Sriracha in a small bowl. Whisk to stir well. Set aside.
Combine chopped scallions (both white and light green part), minced shallot and flounder in a large bowl. Stir to combine.
Add liquids, and stir to coat well - you want the fish to be submerged as much as possible. Cover with plastic wrap and refrigerate at least 10-15 minutes or until fish is “cooked” (opaque white all the way through).
After the fish is cooked, add parsley for garnish.
Serve chilled with tortilla chips, sweet potato chips, or something else crunchy.
