21 Greenpoint, Brooklyn, NY
Sean Telo pairs fluke (local and wild-caught, if you can) with basil, chervil, and charred Fresno chiles mellowed with a bit of crême fraîche. Make sure to serve this ceviche with a side of crunchy chips for dipping.
- 4 limes, juiced (about 1/2 cup juice)
- 1 small red onion, thinly sliced
- 10 leaves basil, torn
- 2 red Fresno chile peppers
- 2 tablespoons chopped chervil
- 3 tablespoons crème fraîche
- One 12-ounce fillet fluke, diced into 1-inch pieces (preferably local and wild-caught)
- Salt and pepper to taste
- Potato chips to serve
In a medium bowl, pour the lime juice over the red onion and basil leaves and let steep for at least 1 hour. Strain the mixture, reserving the juice and discarding the onions and basil.
Heat your stove to high and using tongs, roast the chile peppers over the flames, frequently turning until the skin has blistered and turned black, about 2 minutes. (Alternately, you can roast the chiles in the broiler for about 3 minutes,) Immediately place the chiles in a small bowl covered tightly with plastic wrap. After about 15 minutes, the skin will have loosened from the chiles and will be very easy to peel. Remove the skin and dice the chiles. Reserve.
In a bowl, combine the crème fraiche, chervil and diced chiles, Add in the fluke and gently coat the fish in the mixture. Add the red onion–infused lime juice and season with salt and pepper. Taste and adjust the seasonings, if necessary.
Top with potato chips and serve immediately.
(Note: because the acid in the lime will cook the protein in the fish, serve this very soon after making.)