What’s for dinner? To avoid floundering in the summer heat, make fluke ceviche! This refreshing, no-cook dish turns a Massachusetts favorite into a Latin American classic that’s light, zesty, and full of flavor.
Fluke—also known as summer flounder—is ideal for ceviche thanks to its delicate texture and mild taste. The fresh citrus “cooks” the fish without heat, resulting in a bright, tangy dish that pairs perfectly with tortilla chips and a crisp summer beverage. Stay cool and dive in!
Ingredients
Serves 4 as an appetizer
- ¾ lb fresh fluke fillet, skinned and cut into ½-inch cubes
- Juice of 4 limes
- Juice of 2 lemons
- Juice of 1 orange
- ¼ cup red onion, finely diced
- 1 ripe avocado, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt (or to taste)
- Hot sauce, to taste (we like 4–6 dashes)
Instructions
- Squeeze the Citrus.
In a small bowl or measuring cup, combine the freshly squeezed lime, lemon, and orange juice. Set aside. - Assemble the Ceviche.
In a mixing bowl, combine the cubed raw fluke, diced red onion, avocado, cilantro, olive oil, and salt. Pour the citrus juice over the top and gently stir to coat all ingredients evenly. - Add Heat.
Add a few dashes of your favorite hot sauce. Taste and adjust salt and heat as desired. - Cure and Chill.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, stirring gently every 10 minutes to ensure even curing. The fluke will turn opaque white as it “cooks” in the citrus. - Serve Cold.
Spoon into chilled bowls or onto tostadas and serve immediately with tortilla chips, lettuce cups, or cucumber slices.
Fresh, Fast, and No Flame Required
This fluke ceviche is a celebration of local seafood and hot summer days—light, healthy, and full of flavor. No stove, no stress, just sunshine and citrus.
Have a go-to ceviche style or fluke twist? Share your recipe tips in the comments!
