Name: Quick Fluke Ceviche
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 400 g fluke fillet; 120 ml lime juice; 100 g red onion; 5 g habanero pepper; 10 g fresh cilantro; 5 g sea salt

Equipment

Sharp chef's knife

Cutting board

or Any non-porous clean board

Glass or ceramic mixing bowl

or Stainless steel bowl

Serving plates

Ingredients

4 servings

Ceviche Components

400 g fluke fillet, skinless, pin-bones removed, sashimi-grade
120 ml lime juice, freshly squeezed
100 g red onion, very thinly sliced
5 g habanero pepper, seeded and finely minced
10 g fresh cilantro, roughly chopped
5 g sea salt, fine

Nutrition (per serving)

Calories

13g

Protein

Carbs

Fat

Fiber

Sugar

784mg

Sodium

Method

Slice the red onion as thinly as possible. Place the slices in a bowl of ice water to soak. This removes their harsh, pungent bite while keeping them incredibly crisp.

Using a sharp chef's knife and a dedicated cutting board, dice the cold fluke fillet into uniform 1.5cm cubes. Maintain strict hygiene to prevent cross-contamination when handling raw fish.

Transfer the diced fluke to a non-reactive glass or ceramic mixing bowl. Sprinkle with the sea salt and gently toss to coat the fish evenly, allowing the salt to open the pores of the fish.

Mince the habanero pepper and chop the fresh cilantro. Add both to the mixing bowl with the fluke.

Drain the red onions thoroughly. Add them to the bowl along with the freshly squeezed lime juice. Toss all ingredients together until completely combined.

Cover the bowl and chill in the refrigerator at 4°C/39°F for 10 to 15 minutes. The citric acid will denature the proteins, effectively curing the fish.

15mLook for: Fish cubes are opaque white on the outside but maintain a slightly translucent core

Remove the ceviche from the refrigerator. Divide immediately onto chilled serving plates, spooning the remaining marinade, known as leche de tigre, generously over the top.

Chef's Notes

Always use the highest quality, freshest sashimi-grade fluke available. Curing in citrus acid denatures the proteins to mimic cooking, but it does not reach temperatures capable of killing harmful bacteria.
Do not use bottled lime juice under any circumstances. The flavor of ceviche relies entirely on the bright, aromatic qualities of freshly squeezed citrus.
A glass or ceramic bowl is strictly necessary. Metal bowls can react with the heavy amount of acid in the lime juice, imparting a distinct metallic off-taste to the delicate fish.