lunch · gluten-free · dairy-free
Fluke ceviche
Very fresh fluke sliced thin in single clean strokes, cured briefly in lime with salt and a little chile, and served cold.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Chill the fish and a serving plate well.
-
2
Slice the fish thinly across the grain, Japanese-style: start at the heel of a sharp knife and draw it through in one long stroke for each slice.
-
3
Lay the slices on the cold plate. Mix the lime juice with the salt and pour over.
-
4
Scatter with chile and onion and refrigerate for 2-3 minutes, just until the edges turn opaque.
-
5
Drizzle with olive oil, scatter cilantro and serve right away with tostadas.
