Ceviche

Ingredients

• 12 ounces boneless skinless Dorado fillets, very thinly sliced (or use any fresh light white fish like Snapper)
• 1 cup fresh lemon juice
• 2 hothouse cucumbers, very coarsely chopped
• 3 tablespoons white balsamic vinegar
• 1 tablespoon champagne vinegar
• 1/2 teaspoon xanthan gum
• Kosher salt and freshly ground white pepper
• 1 red onion, cut into 1/8-inch-thick rings
• 1/2 cup sherry vinegar
• 2 small jalapeño chiles, cut crosswise into very thin slices (about 48 slices)
• 2/3 cup (loosely packed) fresh cilantro leaves
• 1 cup (loosely packed) sprigs of purslane
• 12 borage flowers
• Fleur de sel