Fluke Ceviche

• 1 lb sushi-grade fluke
• 1/4 cup lime juice
• 2 tbsp sherry vinegar
• 1/4 cup olive oil
• 1/2 tsp maple syrup
• 1 garlic clove, sliced thin
• 1/8 tsp salt
• 1 jalapeno, sliced thin (seeds included or excluded, whole jalapeño or half)
• 2 scallions
• 2 tbsp basil
• 1 tbsp cilantro leaves
• Small handful sungold tomatoes

Step 1

Slice the fluke thin with a very sharp knife. Place back in the fridge in a large bowl.

Step 2

In a small bowl, whisk the lime juice, vinegar, olive oil, maple syrup, garlic, salt and jalapeño (whole with seeds, or half with or without seeds). Remove the fluke from the fridge and pour the marinade over the fish. Use a spoon to toss, to ensure the fish is fully-coated. Keep in the fridge for 10 minutes to marinate.

Step 3

While the fish marinates, slice the scallions and tomatoes thin. Julienne the basil, and pull the cilantro leaves from their stems. Remove the fish from the fridge and transfer to a serving dish. Sprinkle the onion, tomatoes and herbs on the fish. Taste for salt.

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