Citrus Marinated Fluke

If you've tried ceviche but weren't a big fan, this perfectly prepared dish will win you over. Robert Sisca, Executive Chef of Bistro du Midi, takes thinly-sliced fluke (also known as summer flounder) and nestles it in a quick marinade of grapefruit and clementine supreme, lemon and lime juice. No need for the fish to linger in the marinade. Robert maintains that just a brief dip in the citrus keeps it moist and delicious. So bright and fresh!

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looks like a nice dish, great colour and presentation