Fluke Ceviche

By Marcus Samuelsson |

On last night’s episode of The Taste, you saw chef and guest mentor Eric Ripert (of Le Bernardin) whip up some fluke ceviche. This recipe includes a version of that dish, as well as a few other fluke ceviche variations. You can make them one at a time, or all at once!

Prep Details

Servings: 4

Ingredients

The Fluke:

8 oz sushi-quality fluke fillet

fine sea salt and freshly ground white pepper

Espelette pepper

See below for marinades

The Fluke Juice:

6 ounces fluke fillet, diced

¾ cups lemon juice

¾ cups fresh lime juice

1 tbsp sugar

1 tbsp fine sea salt

½ small red onion, peeled and sliced

The Garnish:

Espelette pepper

curry powder

Directions

The First Marinade:

6 tablespoons fluke juice
2 tablespoons cilantro, julienne
2 tablespoons red onion, julienne
1 teaspoon pique (see recipe below)

The Second Marinade:

6 tablespoons fluke juice
2 tablespoons fresh cilantro, julienne
2 tablespoons red onion, julienne
1 teaspoon pique (see recipe below)
1 tablespoon tomato, brunoise
1 teaspoon jalapeno, minced
2 teaspoons mint, julienne
2 teaspoons basil, julienne
4 teaspoons extra virgin olive oil
2 teaspoons lemon oil

The Third Marinade:

4 tablespoons fluke juice
¾ teaspoon pique (see recipe below)
¾ tablespoon tomato, brunoise
1 tablespoon ponzu (see recipe below)
3/8 teaspoon wasabi paste
¾ teaspoon ginger oil (see recipe below)
1 ½ teaspoons scallion, thinly sliced
¾ teaspoon orange zest, finely grated
1 ½ tablespoons soy sauce

The Fourth Marinade:

4 tablespoons fluke juice
¾ teaspoon pique (see recipe below)
1 ½ teaspoons ponzu (see recipe below)
⅜ teaspoon wasabi paste
¾ teaspoon ginger oil (see recipe below)
1 ½ teaspoons scallion, thinly sliced
¾ teaspoon orange zest, finely grated
1 ½ tablespoons soy sauce
3 tablespoons coconut milk

1. Slice the fluke fillet, on the bias, into ½-inch by 2-inch slivers. You will need about 16 slices for each portion. Lay the slivers flat on a large plate. Cover the plate with plastic wrap and keep refrigerated.

2. For the fluke juice, combine all of the ingredients in a small bowl. Cover and let marinate one hour under refrigeration. Strain through a fine sieve. Reserve.

3. Prepare each of the marinades by combining all of the ingredients for each marinade together in four separate bowls.

4. To serve, season the plate of fluke slivers with salt, pepper and Espelette. Add 16 slivers to each of the marinade.

5. Divide the ceviche in the first marinade in four small bowls. Repeat with the fluke in the other three marinades. Sprinkle a small amount of Espelette on the ceviche in each bowl, as well as a small amount of curry powder on the fourth ceviche. Arrange the ceviche in order from simple (1) to complicated (4). Serve immediately.

The Pique:

1 ¼ cups water
3 ounces pineapple skin
6 Thai hot peppers
1 small Scotch bonnet pepper
1 teaspoon garlic, peeled and sliced
1 cilantro sprig
1 basil sprig
¼ teaspoon black peppercorns
¼ teaspoon sugar
pinch of fine sea salt

1. Combine the water and pineapple skin in a saucepan and bring the water to a boil. Remove the pan from the heat and allow the water to infuse for 5 minutes. Strain and reserve the water; discard the pineapple skin.

2. Pierce the hot peppers with a paring knife. Add the peppers, garlic, cilantro, basil, peppercorns, sugar and salt to a sterilized jar. Add the pineapple-infused water. Allow the contents to cool to room temperature and leave the jar, covered loosely with plastic wrap, for one week.

3. After the week store the pique in the refrigerator for up to one month.

The Ponzu:

1 cup soy sauce
½ orange, zest minced and juiced
½ lemon, zest minced and juiced
¼ lime, zest minced and juiced
1/3 cup yuzu juice
1 teaspoon white sugar
2 cups water

Mix all of the ingredients together and transfer to a clean jar or bottle. Seal tightly and refrigerate for at least 24 hours before using.

The Ginger Oil:

4 ounces fresh ginger, peeled and minced
½ cup canola oil
Put the ginger in a clean jar and add the oil. Seal tightly and let stand at room temperature at least 2 hours, or refrigerate overnight, before using.
Refrigerate, for up to 2 weeks.