Fluke Ceviche with Corn, Scallions, and Chiles


Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with chile and corn.


  • 5 ounces fluke, cut into ¼- to ½-inch dice

  • cup freshly squeezed lemon juice (about 2 lemons)

  • 1 cup fresh corn kernels

  • ¼ 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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