Summer is near and we are ready for the fresh, light summertime flavors! Our May Chef of the Month, Chef Will Staten of Ragin’ Cajun Cooking, has shared a fresh fish recipe that will leave your taste buds wanting more. He serves us fresh Dover Sole ceviche with triple citrus ingredients – perfect for the Summer season!
Ingredients:
1 lb Dover Sole
Juice from 1 Large Navel Orange
Juice from 8 Limes
Juice from 1 Lemon
1 Cup Crème Fraiche
3 Tbsp Dill, chopped
3 Tbsp Basil, chopped
1 Fresno Chili, minced
10 Corn Tortillas
Sea Salt (as desired)
Sriracha (as desired)
Directions:
1. Cut the Dover Sole into thin but wide pieces – silver dollar size.
2. Combine the orange juice, lime juice and lemon juice (about 2 cups).
3. Marinate the 1lb of Dover Sole in the citrus juices for 30-40 minutes.
4. Mix together 1 cup of crème fraiche with the chopped dill, chopped basil and Fresno chili (can use more chili if you prefer more heat).
5. Cut 10 corn tortillas in fourths and deep fry to make crispy chips. Drain on paper towel and immediately season with sea salt and lime juice.
6. Use Chef Will Staten’s Piri Piri sauce or Sriracha for less heat.
7. Toss Dover Sole in crème fraiche mix.
8. Spoon Dover Sole onto chips and drizzle the sauce around the plate. Garnish with dill fronds.
Enjoy!
Connect with Our May Chef of the Month:
Website: https://www.ragincajuncookin.com/
Instagram: @theblackbeltchef
Facebook: Ragin’ Cajun Cookin’
Twitter: @ragincajuncookn
Chef Vibes 
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