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.
Prepare the second marinade.
Prepare the third marinade
- Espelette pepper
- Curry powder
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Eric Ripert