Fluke Ceviche With Corn Scallions And Chiles Food
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES
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
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.
CEVICHE WITH SCALLION AND SESAME
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
- Divide fish among four plates. Drizzle fish sauce and toasted sesame oil over each portion. Top with chile, scallion, and black sesame seeds. Serve immediately.
Nutrition Facts : Calories 191 g, Fat 3 g, Fiber 1 g, Protein 30 g, SaturatedFat 1 g
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