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.
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
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