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Fluke Seviche with Corn, Scallions, and Chiles

Fluke lends itself to lively preparations, such as this seviches "cooked" with citrus and combined with chile and corn.

  • Servings: 4

Source: Martha Stewart Living, June 2006


  • 5 ounces fluke, cut into 1/4- to 1/2-inch dice
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • 1 cup fresh corn kernels
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon thinly sliced fresh red chiles
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt


  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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