Ingredients
5 ounces fluke, thinly sliced
1/4 cup freshly squeezed lime juice (3 to 4 limes)
1 teaspoon black mustard seeds, toasted
1/3 cup thinly shaved fresh coconut
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 1/2 teaspoons packed light-brown sugar
3/4 teaspoon coarse salt
1 tablespoon thin strips lime zest
Preparation
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.
