fluke fish
This exquisite Crab and Fluke Fish Ceviche brings together the delicate sweetness of fresh crab meat and the tender, mild flavor of fluke (summer flounder) in a vibrant Latin American-inspired dish.
The pristine white flesh of both seafoods provides the perfect canvas for the bright citrus marinade that “cooks” the fish without heat, preserving its natural texture while infusing it with flavor. Each bite offers a harmonious balance of zesty citrus, gentle heat from jalapeños, the sharp bite of red onion, and the refreshing notes of cilantro.
This ceviche is truly a celebration of coastal cuisine, combining traditional ceviche techniques with the luxury of crab meat for an elevated appetizer or light main course. The dish is not only visually stunning with its colorful medley of ingredients, but it also delivers an explosion of flavors and textures – from the tender seafood to the crisp vegetables and the tangy, invigorating marinade.
Perfect for warm weather dining, this recipe transforms the freshest catch into a sophisticated yet approachable dish that pays homage to the seaside culinary traditions of Latin America while incorporating the distinctive character of fluke, a prized flatfish known for its sweet, clean flavor and delicate texture.
This dish embodies the essence of oceanic freshness and makes an impressive presentation for any gathering, from casual beach picnics to elegant dinner parties.
Timing
📌 Number of Servings: 4
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 2-3 hours
🥢 Ingredients :
✅ 1/2 pound fresh fluke fish (summer flounder), skinned and deboned
✅ 1/2 pound fresh lump crab meat, picked over for shells
✅ 3/4 cup fresh lime juice (about 6-8 limes)
✅ 1/4 cup fresh lemon juice (about 2 lemons)
✅ 1/4 cup fresh orange juice (about 1 orange)
✅ 1 small red onion, finely diced
✅ 1 red bell pepper, finely diced
✅ 1 jalapeño pepper, seeded and minced
✅ 1/2 cup fresh cilantro, chopped
✅ 2 tablespoons fresh mint leaves, chopped
✅ 1 firm but ripe avocado, diced
✅ 1 cucumber, seeded and diced
✅2 tablespoons extra virgin olive oil
✅ 1 teaspoon sea salt, or to taste
✅ 1/2 teaspoon freshly ground black pepper
✅ 1/4 teaspoon ground cumin
✅ Tortilla chips or plantain chips for serving (optional)
👨🍳 Instructions :
- Ensure all seafood is very fresh and properly chilled. Cut the fluke fish into 1/2-inch cubes and place in a glass or ceramic bowl (avoid metal bowls as they can react with the citrus).
- In a separate bowl, combine the lime juice, lemon juice, and orange juice. Pour about 3/4 of this mixture over the fluke, ensuring all pieces are submerged. Cover and refrigerate for 2-3 hours, or until the fish appears opaque and “cooked” through.
- After the fish has marinated, drain off about half of the citrus liquid.
- Carefully incorporate the crab meat, preserving the delicate lumps as much as possible.
- Toss in the red onion, bell pepper, jalapeño, cilantro, mint, cucumber, and finish with the rest of the citrus juice. Stir gently to combine.
- Just before serving, add the diced avocado, olive oil, salt, pepper, and cumin. Toss gently to incorporate all ingredients.
- Taste and adjust seasoning if necessary.
- Serve chilled in glasses, bowls, or on a platter, garnished with additional cilantro leaves and lime wedges if desired.
💡 TIPS :
- For the freshest flavor, choose fish that has never been frozen and use it the same day it was purchased.
- For the brightest, most authentic flavor in ceviche, stick to freshly squeezed citrus juices — bottled versions just don’t compare.
- Cut the fish against the grain for the most tender texture.
- Keep all ingredients well-chilled throughout preparation for food safety.
- The ceviche can be prepared up to 6 hours ahead, but add the avocado just before serving to prevent browning.
- Serve with crisp tortilla chips, plantain chips, or on butter lettuce cups as a refreshing appetizer.
- For a spicier version, leave some seeds in the jalapeño or add a dash of your favorite hot sauce.
📊Nutrition Information (per serving)
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 95mg
- Sodium: 670mg
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 28g
❓ FAQ :
- Can you safely enjoy raw fish in ceviche?
The citrus juice in ceviche doesn’t kill bacteria the way heat does. Always use very fresh, sushi-grade fish purchased from a reputable source, and keep it properly refrigerated. - Can I make this ceviche ahead of time?
You can prepare most components ahead, but for the best texture and flavor, combine all ingredients no more than 6 hours before serving. Add avocado just before serving. - What type of crab meat works best for this recipe(fluke fish Ceviche)?
Fresh lump crab meat is ideal, but pasteurized lump crab meat from the refrigerated section of your grocery store is a convenient alternative. Avoid imitation crab for this recipe(fluke fish Ceviche). - Can I substitute another fish for fluke?
Yes, other firm, white-fleshed fish like sea bass, halibut, or snapper work well. Ensure any substitute is very fresh and suitable for raw preparations. - How do I know when the fish is “cooked” in the citrus?
The fish will turn from translucent to opaque white and firm, similar to cooked fish. This usually takes 2-3 hours, depending on the size of the fish pieces. - Can I make a milder version with less citrus?
You need sufficient citrus to “cook” the fish properly, but you can drain more of the marinade before adding other ingredients for a less tangy final dish. - Is this recipe(fluke fish Ceviche) gluten-free?
Yes, this ceviche recipe(fluke fish Ceviche) is naturally gluten-free. Just be sure any chips served alongside are also gluten-free if that’s a concern. - How long will leftover ceviche keep?
For best quality and safety, consume leftover ceviche within 24 hours, keeping it well refrigerated. - What can I serve with this fluke fish Ceviche?
Tortilla chips, plantain chips, avocado slices, or crisp lettuce cups all make excellent accompaniments. It also pairs well with a cold beer or crisp white wine. - Can I use frozen fish or crab for this recipe(fluke fish Ceviche)?
While fresh is preferable, properly thawed frozen crab meat can work. For the fish component, it’s best to use fresh fish that has never been frozen for optimal texture and flavor.
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