Fluke Ceviche

Serves 4 as an appetizer

* 5 ounces 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 tablespoon thinly sliced fresh red chiles
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon coarse salt

Directions

1. Stir together the fluke and lime juice in a small bowl. Refrigerate until fish is opaque, at least 30 minutes (up to 2 hours). Stir in the remaining ingredients. Serve immediately.

(Martha Stewart)