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Fluke Seviche with Coconut

  • Servings: 2
Fluke Seviche with Coconut

Source: Martha Stewart Living, June 2006


  • 5 ounces fluke, thinly sliced
  • 1/4 cup freshly squeezed lime juice (3 to 4 limes)
  • 1 teaspoon black mustard seeds, toasted
  • 1/3 cup thinly shaved fresh coconut
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons packed light-brown sugar
  • 3/4 teaspoon coarse salt
  • 1 tablespoon thin strips lime zest


  1. 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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