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Flounder Ceviche


For the leche de tigre:

Juice of 3 lemons, strained

Juice of 3 limes, strained

1 ½-inch ginger root, peeled

½ stalk celery, washed and cut into 1-inch segments

1 teaspoon coriander seed

3 tablespoons diced red onion

2 habanero chiles, halved and seeded

½ green apple, peeled and roughly chopped

Kosher salt to taste

For the sweet potatoes:

1 medium sweet potato, peeled and diced

1 cup orange juice

¼ cup honey

½ cinnamon stick

For the garnish:

Oil for fying

¼ cup chulpe corn

¼ cup cilantro leaves

¼ cup mint leaves

Olive oil to finish

For the flounder:

1-pound flounder fillet, diced

Sea salt, plus more to taste

½ red onion, julienned


  1. Make the leche de tigre: In a blender, combine all ingredients and blend. Season with salt, strain, and refrigerate until you’re ready to make the ceviche.
  2. Make the sweet potatoes: In a small pot, combine ingredients and cook over high heat until the potatoes are tender and the liquid thickens. Drain and refrigerate.
  3. Make the garnish: In a high-sided skillet fitted with a deep-fry thermometer, heat 2 inches oil to 350 degrees. Fry corn until golden brown. Drain on a paper towel-lined sheet tray and reserve.
  4. To assemble: In a medium bowl, combine flounder with salt and refrigerate for five minutes. Add onion, leche de tigre, and sweet potatoes. Gently fold together and adjust seasoning to taste. Divide between four chilled bowls and garnish with chulpe corn, cilantro, mint and olive oil. Season with sea salt and serve.
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