Recipe: Beach House Seviche (using flounder)

BEACH HOUSE SEVICHE

"Many folks think of seviche as raw seafood. Seviche has been "cooked" with acids like citrus juices or vinegars, and flavored with other bright and fresh-tasting ingredients. This dish is perfect for a hot summer day at the beach. No cooking heats up the place."

1 pound flounder, cut into 1/2-inch chunks
1 1/2 cups fresh lemon juice (about 10 lemons)
1/4 cup olive oil
2 garlic cloves, crushed
1/2-inch piece fresh ginger, peeled and finely chopped
1 small jalapeno pepper, seeded and finely chopped
1/2 teaspoon coarse kosher salt
6 to 8 green onions, white parts only, thinly sliced
2 tablespoons chopped fresh dill
1/4 cup finely chopped red bell pepper (optional)

Place the flounder, juice, oil, garlic, ginger, jalapeno, and salt in a large bowl. Toss to mix and marinate the fish in the refrigerator for at least 6 hours.

WHEN READY TO SERVE:
Stir in the green onions and dill. Taste for seasoning. Garnish with the red pepper, if desired. Serve in chilled bowls.

Makes 4 to 6 servings
Source: The Big Book of Fish and Shellfish by Fred Thompson