Recipe from Martha Stewart Living. Serves 4 as an appetizer.
5 oz ﬂuke, cut into 1/4- to 1/2-inch dice
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1 cup fresh corn kernels
1/4 cup thinly sliced scallions
1 tbsp thinly sliced fresh red chiles
3 tbsp extra-virgin olive oil
1 tsp coarse salt
1. Stir together the ﬂuke and lime juice in a small bowl.
2. Refrigerate until ﬁsh is opaque, at least 30 minutes (up to 2 hours).
3. Stir in the remaining ingredients. Serve immediately.