Seviche

Fluke were running recently in Gardiner's Bay and we couldn't resist making Pierre's seviche or ceviche. Perfect as an appetizer or luncheon. Also works well with salmon, red snapper, black fish, sea bass, and bay or sea scallops.

INGREDIENTS

1 ½ pounds fresh fluke fillets, cut into 1/2-inch cubes
½ cup fresh lime juice
½ cup thinly sliced red onion
1 tablespoon finely chopped garlic
¼ teaspoon minced jalapeňo pepper
1 or 2 teaspoons freshly ground black pepper, to taste
1 cup peeled and seeded ripe tomatoes or cherry tomatoes seeded and quartered
Salt to taste
1 teaspoon ground coriander
½ teaspoon ground cumin
4 tablespoons olive oil
½ cup chopped fresh coriander or parsley leaves
6 romaine lettuce leaves

PREPARATION

1. Put all the ingredients, except lettuce, in a bowl and blend well. Cover with plastic wrap and refrigerate for at least 4 hours.

2. When ready to serve, taste for seasoning, and scoop mixture onto crisp romaine lettuce leaves.

YIELD

6 servings