Fluke Cerviche with Cilantro

A classic Peruvian cerviche, it looks well served in a martini glass as an appetizer
Photo by Lil B.

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs fluke, cut into 1" dice

  • 1

    medium red onion, finely chopped

  • 5

    lemons juiced or approximately 4 tbls of lemon juice

  • 5

    limes, juiced or approximately 3.5 tbls of lime juice

  • 2

    tbsl peeled and minzed ginger

  • 2

    cloves garlic, minced

  • 1/4

    habenero pepper, minced, no ribs or seeds (can use a milder pepper such as serrano or jalapeno if desired

  • 1

    celery rib, minced

  • Salt & pepper to taste

  • 1

    bunch cilantro, chopped

  • 2

    ears of corn cooked and cut off the cob

Directions

1) Combine fish, onion, lemon and lime juices and toss to cover. Season with salt 2) When fish has 'cooked' (approximately 1 hr but check to be sure it's opaque all the way through since thicker pieces will 'cook' slower), refresh by adding a few ice cubes (this firms up the fish) and remove them before they melt. 3) Add in ginger, garlic, habenero, celery, and more salt & pepper to taste. Allow to rest in the refrigerator for at least 30 minutes 4) Top with the cilantro and corn, taste and add salt and pepper as needed & serve in a martini glass

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