Fluke Ceviche With Corn Scallions And Chiles Food

FLUKE CRUDO

Fluke Crudo image

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2 (8-ounce) fluke fillets, sliced on the bias 1/4-inch thick
2 radishes, cut into matchsticks or thin rounds
Fleur de sel and freshly ground black pepper
Juice of 1/2 lime
Best quality extra-virgin olive oil, for drizzling

Steps:

Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Fluke Ceviche with Corn, Scallions, and Chiles image

Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with chile and corn.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 7

Ingredients

5 ounces fluke, cut into 1/4- to 1/2-inch dice
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1 cup fresh corn kernels
1/4 cup thinly sliced scallions
1 tablespoon thinly sliced fresh red chiles
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt

Steps:

Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.

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