FLOUND ER CEVICHE
2 (4-ounce) flounder fillets, skinned
(or red snapper when in season)
1 Tbsp kosher salt
1/4 cup shallots, finely
chopped
1/4 red onion, sliced thinly
1/2 cup fresh lime juice
1/2 cup corn kernels
1/2 cup cherry or sun gold
tomatoes, halved
savor
1/2 cup heart of palm,
chopped
1 clove garlic, minced
2 Tbsp high quality olive oil
1/2 tsp sea salt
1 small habanero chili, seeded
and finely diced
1/2 cup cilantro, rinsed and
chopped
1/2 cup scallions
S E R V E S 4
INGREDIENTS
DIRECTIONS
Slice the flounder pieces into 1-inch long by 1/8-inch thick strips and
place in a bowl filled with ice. Add 1 tablespoon kosher salt, stir and allow
to rest for 10 to 15 minutes. Combine the rest of ingredients in a large
bowl, mix gently. Rinse the flounder strips, pat dry and add to rest of
ingredients in the bowl. Cover and refrigerate. Allow mixture to marinate
for two hours. Pull out of the refrigerator 30 minutes before service to
allow the ceviche to get to room temperature. Garnish with cilantro sprig
and lime wedge.
79
GRILLED FISH TACOS
www.wrightsvillebeachmagazine.com WBM
S E R V E S 4
INGREDIENTS
1 lb. sheepshead, grouper or
hogfish, cut into 3-inch long
by 1-inch strips
1/2 cup sunflower seed oil or
coconut oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp kosher salt
1 tsp chipotle or ancho chili
powder
1/4 cup lime juice
1/4 cup cilantro, chopped
1 cup red cabbage, shredded
1/2 tsp sea salt
1 habanero or jalapeno chili,
seeded and finely diced
1/2 cup sharp white cheddar,
shredded
1 package small tortillas (5-inch)
1 lime, cut into wedges
DIRECTIONS
Preheat charcoal grill to
medium-high. Combine oil,
cumin, paprika, chipotle, kosher
salt, half of the amount of cilan-tro,
lime juice and habanero and
coat the fish with marinade. Let
fish rest while grill heats. In a
bowl, combine shredded cab-bage
with remaining cilantro
and sea salt and squeeze one
wedge of lime into mixture.
Grill the fish for 3 minutes and
flip until desired doneness is
achieved. Grill the tortillas for 10
seconds on each side. Garnish
with cheddar, cabbage and
cilantro mixture, lime wedges
and your favorite hot sauce or
salsa.
ALLISON POTTER