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Gulf Coast Crab-and-Flounder Ceviche

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 40 mins
Total time 5 hrs, 40 mins

Makes 8 servings

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


  • 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

How to Make It

  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.