Fluke Seviche with Corn, Scallions, and Chiles

  • Servings: 4
Fluke Seviche with Corn, Scallions, and Chiles

Source: Martha Stewart Living, June 2006

Ingredients

  • 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

Directions

  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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