Fluke Ceviche with Peruvian Corn
- TOTAL TIME: 20 MIN Plus 1 hr marinating
- SERVINGS: 6 to 8
- 1/2 cup fresh lime juice
- 1/2 cup bottled clam juice or fish stock
- 2 garlic cloves
- 1 large habanero chile, seeded and minced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 1 1/2 pounds skinless fluke fillet, cut into 1/2-inch dice
- Cooked Peruvian corn kernels (see Note), for garnish (optional)
- In a blender, combine the lime juice, clam juice and garlic with half each of the habanero and onion and 1 tablespoon of the cilantro. Blend until smooth. Strain the marinade through a fine strainer; season with salt.
- Spread the fluke in a single layer in a shallow glass or ceramic dish. Pour the marinade over the fluke. Cover and refrigerate until the fluke starts to turn white, at least 1 hour and up to 4 hours.
- Stir the remaining habanero, onion and cilantro into the fluke and season with salt. Spoon the ceviche into Chinese soup spoons or small bowls and garnish with Peruvian corn kernels.
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Congratulations to Mei Lin, winner of Top Chef Season 12.