Seafood › Fluke & Shrimp Ceviche

Video Demonstrates 1 Serving

This Recipe Serves 2

• fluke, 1 fillet,  skinless
• 4 large cooked shrimp, sliced in half
• ½ cucumber, peeled, de-seeded, sliced
• 4 tbsp cucumber juice, strained
• 8 blood orange segments + juice
• 2 oz pickled onions, sliced
• jalapenos, 6-8 thin slices
• 1 oz mint
• ½ tbsp chamomile simple syrup
• splash of gin
• lemon juice, from ½ lemon
• citrus salt to taste

Chamomile Simple Syrup

• sugar
• chamomile tea

Citrus Salt

• 1 tbsp lemon peel
• 1 tbsp lime peel
• 1 tbsp orange peel
• ½ cup salt

1. Fillet and clean fluke, slice fillet into 12-14 thin slices and place into a bowl to mix ceviche
2. Add the rest of the ingredients and toss together
3. Adjust seasoning with salt and lemon juice
4. Arrange in serving bowls building up and showing all colors and ingredients
5. For chamomile simple syrup, boil 2 parts water to 1 part sugar and steep with chamomile tea and strain
6. To make the cucumber water, put cucumber through a juicer. If a juicer isn’t available, you can simply blend the cucumber and then pass it through a mesh sieve
7. For citrus salt, combine 1 tbsp each lemon, lime & orange peel with ½ cup salt. Spread on baking sheet and bake at 200º for 2 hours.  Remove from oven and let cool before use