Food & Cooking Recipes Appetizers Fluke Ceviche with Corn, Scallions, and Chiles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Flukelends itself to lively preparations, such as this ceviches "cooked" with citrus and combined with chile and corn. Ingredients 5 ounces fluke, cut into ¼- to ½-inch dice ⅓ 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 Directions 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. Rate it Print