Pierre Franey - Recipes - Seviche

Ingredients

• 1 ½ pounds fresh fluke fillets, cut into 1/2-inch cubes
• ½ cup fresh lime juice
• ½ cup thinly sliced red onion
• 1 tablespoon finely chopped garlic
• ¼ teaspoon minced jalapeňo pepper
• 1 or 2 teaspoons freshly ground black pepper, to taste
• 1 cup peeled and seeded ripe tomatoes or cherry tomatoes seeded and quartered
• Salt to taste
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 4 tablespoons olive oil
• ½ cup chopped fresh coriander or parsley leaves