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Fluke Cerviche with Cilantro

By

A classic Peruvian cerviche, it looks well served in a martini glass as an appetizer

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Rate this recipe 4.8/5 (4 Votes)
Fluke Cerviche with Cilantro 1 Picture

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

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

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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