Blood Orange Fluke Ceviche with Spring Vegetables
Ceviche is a classic Mexican dish and can be prepared in a multitude of ways. It’s great for warm weather and perfect for parties. Here we use locally caught fish and fresh spring vegetables, served over a bright pink blood orange and chipotle aioli. This is simple, easy and a great way to impress your guests. If fluke is not in season, any light white fish will do such as black bass or tautog.
1/2 pound fresh fluke, cut into small bite-size cubes
1 cup fresh peas, shelled
5 stalks asparagus, thinly sliced
1/2 red onion, finely minced
5 radishes, thinly sliced
3 tbsp chopped cilantro
1/2 cup of mayonnaise
1 blood orange, juiced
1 lemon, juiced
1 chipotle pepper, chopped VERY finely (use canned chipotles here, not dried!)
Salt and pepper
For aioli base:
Mix together mayonnaise, chipotle and 2 tbsp blood orange juice. Season with a bit of salt to taste. Set aside.
Combine fish and 2 tbsp of lemon of lemon juice. Let sit in the fridge for 20 minutes.
In a small pot, quickly blanche first the peas and then the asparagus. Run them under cold water when you remove from the hot water. This is to prevent them from cooking further and turning brown.
Remove the fish from the fridge, add red onion, radish, peas, asparagus, cilantro and 2 tbsp blood orange juice. Season with salt and pepper to taste.
Spread your beautiful pink mayonnaise onto a dish, spoon ceviche over it. Garnish with cilantro springs, flowers, Maldon sea salt or a little chili pepper on top. Serve with corn chips.
More from Spring here.
Penned by the staff of Farm. Field. Sea. and inspired by the experiences of working with Martha's Vineyard's chefs, farmers, fisherman, oyster cultivators, artisan producers and food educators.