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
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