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Gallery Fluke Ceviche with Corn, Scallions, and Chiles Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Gallery Fluke Ceviche with Corn, Scallions, and Chiles
Recipe Summary Servings: 4
Gallery
Fluke Ceviche with Corn, Scallions, and Chiles
Fluke Ceviche with Corn, Scallions, and Chiles
Fluke Ceviche with Corn, Scallions, and Chiles
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
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.
Reviews
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All Reviews for Fluke Ceviche with Corn, Scallions, and Chiles
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fluke Ceviche with Corn, Scallions, and Chiles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
