Gulf Coast Crab-and-Flounder Ceviche

Coastal Living
Gulf Coast Crab-and-Flounder CevicheRecipe

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

For extra flavor, grill the ears of corn before removing the kernels.

Makes 8 servings


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1/2 cup thinly sliced Vidalia onion
1/3 cup fresh lemon juice
1/4 cup fresh lime juice
2 (4-ounce) skinless flounder fillets, cubed
1 cup fresh corn kernels, cooked (about 2 ears)
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1/2 teaspoon salt
1 pound jumbo lump blue crabmeat, drained and picked
1 medium heirloom tomato, seeded and chopped
1 small jalapeño pepper, seeded and minced
Garnish: pickled okra pods, halved


Hands-on: 40 Minutes
Total: 5 Hours, 40 Minutes

1. Combine first 4 ingredients in a medium glass or ceramic bowl. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/4 cup liquid.

2. Combine corn and next 6 ingredients in a large glass or ceramic bowl. Stir in flounder mixture and reserved liquid. Cover and refrigerate 2 to 4 hours. Garnish, if desired.

Created date

February 2016