This dish is inspired by my travels to Peru. The ceviches start with a simple base recipe, then, with the addition of a few ingredients, increase in complexity and intensity.
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
(4 people)
Fluke
- 8 ounces (225 g) sushi-quality fluke fillet
- Fine sea salt
- Freshly ground white pepper
- Espelette pepper
Fluke juice
- 6 ounces (170 g) fluke fillet, diced
- 3/4 cups (180 ml) lemon juice
- 3/4 cups (180 ml) fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fine sea salt
- 1/2 small red onion, peeled and sliced
Marinades
- 6 tablespoons (80 ml) fluke juice
- 2 tablespoons cilantro, julienned
- 2 tablespoons red onion, julienned
- 1 teaspoon pique
Prepare the second marinade.
- 6 tablespoons (80 ml) fluke juice
- 2 tablespoons fresh cilantro, julienned
- 2 tablespoons red onion, julienned
- 1 teaspoon pique
- 1 tablespoon tomato, brunoised
- 1 teaspoon jalapeno, minced
- 2 teaspoons mint, julienned
- 2 teaspoons basil, julienned
- 4 teaspoons extra-virgin olive oil
Prepare the third marinade
- 4 tablespoons (60 ml) fluke juice
- 3/4 teaspoon pique
- 3/4 tablespoon tomato, brunoised
- 1 tablespoon ponzu
- 3/8 teaspoon wasabi paste
- 3/4 teaspoon ginger oil
- 1 1/2 teaspoons scallion, thinly sliced
- 3/4 teaspoon orange zest, finely grated
- 1 1/2 tablespoons soy sauce
Finishing
- Espelette pepper
- Curry powder
Instructions
Step 1: Fluke
Slice the fluke fillet, on the bias, into ½-by-2-inch (12-by-5-cm) 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.
Step 2: Fluke juice
Combine all of the ingredients in a small bowl. Cover and let marinate refrigerated for 1 hour. Strain through a fine-mesh sieve. Reserve.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
All My Chefs suggests
Premium
By
Daniel Boulud
Chef
Premium
By
Guy Savoy
chef
Premium
By
Paul Bocuse
chef
By
Alain Ducasse
Chef
Other recipes by Eric Ripert
Premium
By
Eric Ripert
Chef
Premium
By
Eric Ripert
Chef
Free recipe!
By
Eric Ripert
Chef
By
Eric Ripert
Chef