Looking to start the week off on a healthy note? Damien O’Donnell, executive chef and co-owner of Harbor Bistro has the answer: his Montauk Fluke Ceviche. Read on for the recipe. Or just head on over, as of this weekend, they’re open 7 nights a week for the season.
Montauk Fluke Ceviche:
Fluke, sliced thin
One Shallot, shaved
2 cloves of Garlic, shaved
One Jalapeño, shaved thin
1/2 Pepper Red Bell Pepper, sliced thin
3/4 cup Mango, thin Julienne
1/4 cup Cilantro, rough chop
1/4 cup Fresh Squeezed Lime Juice
1/4 cup Olive oil
1 T Kosher Salt
Cracked Pepper to taste
Mix the fluke with the salt, cracked pepper and lime and cure in fridge for 1 hour. Add all remaining ingredients and let flavors infuse for another hour. Keep ice cold.
In a food processor, mix one avocado with with a squeeze of lime and one cup of sour cream. Season with salt and pepper to taste.
Serve the ceviche in a chilled glass and top with a dollop of avocado crema, fresh cilantro and corn tortilla chips or crispy plantain chips.
And don’t miss happy hour, every night from 5-7PM. $6 drinks and $8 appetizers.
Harbor Bistro, 631-324-7300.
