Rhode Island Fluke Ceviche

For the Gastrique
1cup sugar
½ cup water
½ cup sliced strawberries
Lime juice
Champagne Vinegar
Pureed Chipotle Peppers

For the Fluke Ceviche
1 Fluke
2 medium sized chili peppers
1 small jalapeno
1/2 onion
lime juice
Taro root (for garnish)

For the Gastrique
Pour sugar in a pot with the stove on High
Add water, only pouring on the circumference of the sugar in order to keep edges wet to avoid crystallizing.
Once mixture starts to gain color swirl, do not stir, the sugar and water to mix.
Add sliced strawberries
Sprinkle with lime juice and champagne vinegar
Pureed Chipotle Peppers to taste.
Leave on high heat for only a little longer, until the mixture becomes darker in color.

For the Fluke
Outline and cut the four fillets of the fish
Slice the fillets into small and thin pieces
Place the fish in a bowl (which should be in a bigger bowl filled with ice to keep cool)
Coat fish with generous amount of oil, lime juice and salt.
Top with thinly sliced peppers and onions
strawberries, papalo herb, and cilantro
Add small amount of Gastrique
Mix ingredients
To make your chili peppers less hot, cut in half and slice out the membrane.

To Serve
Make Medium sized dollops of gastrique onto plate.
Place small bunches of Fluke mixture on top.
Serve cold.