Flounder Ceviche with Sweet Potatoe
Only four men were stupid enough to take a boat out in Poole Harbor last Saturday. Two worked in London, one was a Hungry Cyclist and the other Luis a local fisherman. At 9 am, wrapped in our finest wet-weather gear, rubber boots and wooly hats three of us looked every bit the Dorset Fisherman. The Dorset fisherman however, dressed in a pair of badly bleached jeans, wet white trainers and a T Shirt, looked like he had just crawled out of Poole’s only nightclub.
The smell of diesel filled our nostrils and as the colorful houses on the quay got smaller on the grey horizon we chugged out into the harbor ready for our day of flounder fishing. The night before the three of us had waxed over whiskey about the day ahead. The long fight; bracing sea air; hot line hissing through our fingers; fish flipping on the deck; screaming reels the thrill of the hunt. The reality; 6 hours of light drizzle, still water, a hangover, rag worms, boredom, one flounder and Luis and his tedious mantra.
“Nother cup of tea boys?”
Alas I cant even take credit for the one lonely flounder that came back with us tin our keep net, and apart from from the persistent crabs that clung to the rag worms on the end of my line my rod barley flinched.
So cold and wet we returned home with our flounder (not to be confused with the plural) . And what a lucky flounder it was. This green skinned beauty did not flounder in vain. Carefully filleted three fillets were pan fried with butter and capers and served on a bed of samphire while the remaining filet was put into one of my favorite fishy dishes - ceviche. Below is the recipe for flounder ceviche.
- Juice of eight limes
- Three fillets of fresh flounder
- One small red onion thinly sliced
- One small chili
- Black Pepper
- One large sweet potato
1. In a large pan boil your sweet potato and cook for 20 minutes until soft. Remove from the water and leave to cool.
2. With a sharp knife chop your fish into small piece a centimeters squared.
3. In a large mixing bowl add your chopped fish, sliced red onion, a pinch of salt, chooped chili and then pour in your lime juice making sure all the meat is submerged. Place in your fridge and leave for 30 minutes.
4. Slice the sweet potato into thin slices and lay out in the centre of each plate.
5. Now take your fish, whose meat should now be white, from the fridge and stir through a good handful of finely chopped cilantro.
6. Heap the marinated fish on top of the waiting sweet potato and serve chilled with cold beer or a nice bottle of chablis.
This entry was posted on Wednesday, December 17th, 2008 at 18:49 and is filed under Ceviche, English Recipes, Peruvian Recipes, Recipes, Supper Club. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.