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Fluke Ceviche with Coconut Milk, Corn, and Tomatoes

A refreshing and easy-to-make ceviche with a few Thai flavors.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 3 minutes
Servings 2 people

Ingredients
  

  • 4 oz very-fresh fluke or other white fish fillet Boneless and skinless
  • 1 tsp extra virgin olive oil, plus more for drizzling
  • 1 ear sweet corn
  • 2-3 Tbsp very thinly sliced lemongrass
  • 1 red Thai bird chili optional
  • 4 or 5 cherry tomatoes
  • 1 or 2 sprigs cilantro
  • 1/8th of an avocado

Coconut "leche de tigre"

  • 1/3 cup good quality coconut milk
  • 2 Tbsp fresh lime juice
  • 1/2 tsp fish sauce
  • 1 tsp diamond crystal kosher salt amount will vary if using another type of salt
  • 1/4 tsp sugar
  • 1/2 tsp finely grated fresh garlic

Instructions
 

Coconut "leche de tigre"

  • Use a microplane or fine grater to grate 1 clove of garlic, if you do not have a grater, mince the garlic very finely and "smear" it into a paste using the side of your knife. Measure out 1/2 tsp of grated garlic.
  • Combine 1/2 tsp grated garlic with the coconut milk, lime juice, sugar, fish sauce and salt. Stir until the sugar has dissolved and set this sauce in the refrigerator until ready to serve. ***if you are using any salt other than diamond crystal kosher salt, you will need to season the sauce to taste as the measurements will not be the same. Season with salt until it is very well seasoned, even a bit salty. This sauce will be "seasoning" the rest of the ingredients in the ceviche***

Assemble

  • Place a serving bowl in the refrigerator so that it is cold when you are ready to serve.
  • Bring a pot of water to a boil and add the corn cob to the water. Let the corn cook in the boiling water for 3 minutes.
  • After 3 minutes, remove the corn from the boiling water and plunge it into an ice bath until it has completely cooled off.
  • Make sure there are no bones or skin attached to the fish.
  • Cut the fish into 1/4 inch thick slices. Keep cold in the fridge until ready to serve.
  • Cut the cherry tomatoes into rounds and set aside.
  • Remove the outer, tough layers of the lemongrass and VERY thinly slice about 2-3 tbsp worth of lemongrass. You will need a sharp knife for this. Set aside.
  • Cut a wedge of avocado (1/8th of an avocado) and peel it. Cut into 1/3 inch chunks and set aside.
  • Thinly slice about 1/2 of the Thai bird chili (or as much/little as you like) and set aside.
  • Coarsely chop the cilantro and set aside. You need about 3-4 Tbsp of cilantro.
  • Cut about 1/4 cup of corn kernels off of the cob and set aside. Save any remaining corn for another purpose.
  • Place the sliced fluke in a chilled mixing bowl along with 2-3 Tbsp sliced lemongrass, and 1 tsp of olive oil. Stir gently to combine.
  • Place the cold coconut leche de tigre in the bottom of the chilled serving bowl. Place the fish (that has been tossed with olive oil and lemongrass) in the center of the bowl and arrange the corn, tomatoes, avocado, and chili on top of the fish. Serve immediately and as cold as possible.