Second helping would not feel out of place in Peru.
Fluke Ceviche with Beets and Fennel
Serves 4 to 6
At Balaboosta we offer a ceviche special that changes every day. I alternate between fluke, arctic char, salmon, and tuna, plus a few others. Ceviche is a playful dish, and this recipe is one of my favorite results. The raw beets that get mixed with the ceviche add crunch, the orange provides the sweetness and citrus, and the fennel spices it up.
This recipe works just as well with salmon.
3 tablespoons fresh lime juice
1 teaspoon sugar
1⁄2 teaspoon kosher salt
1⁄2 pound skinless fluke fillet, cut into small cubes
1 small beet, peeled and sliced into matchsticks
2 tablespoons very thinly shaved fennel
2 tablespoons finely chopped red onion
4 orange segments, cut into small pieces
1⁄2 small jalapeño chile, cored, seeded, and finely chopped
3 tablespoons finely chopped fresh cilantro
Toasted pistachios, coarsely chopped
Mix together the lime juice, sugar, and salt in a large bowl. Toss with the fish to combine thoroughly. Then add the beet, fennel, red onion, orange, jalapeño, and cilantro. For a fancy-schmancy presentation, use a ring mold or large round cookie cutter to form the ceviche into a nice circular shape, then top with toasted pistachios and microgreens.
( Recipe excerpted from Balaboosta by Einat Admony- published by Artisan Books, Copyright © 2013- Photographs by Quentin Bacon.)