Fluke Crudo

18 ingredients
8 steps

Ingredients

  • 3/4 cup orange-infused olive oil
  • 1/2 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1 fresh Thai chile or half a small jalapeno, sliced razor thin
  • 1 shallot, minced
  • Salt
  • black pepper
  • 1 teaspoon honey (optional)
  • 1 pound skinless fillet of sushi-grade fluke sole, halibut or yellowtail, cut into pieces about 1/4 inch thick, 1 inch wide and 2 to 3 inches long
  • Inner, light green leaves from 1 bunch celery
  • 18 orange segments (from 2 oranges)
  • 18 grapefruit segments (from 1 or 2 large grapefruits)
  • 1 1/2 teaspoons capers
  • 13 cup coarsely chopped flat-leaf parsley
  • 13 cup coarsely chopped mint
  • 13 cup coarsely chopped basil
  • 6 radishes, sliced thin
  • Coarse sea salt, for garnish

Directions

  1. 1
    In a mixing bowl, stir together the orange oil, lime juice and vinegar.
  2. 2
    Add the chile, shallot, salt and pepper to taste.
  3. 3
    If the dressing is too sharp, add a teaspoon honey.
  4. 4
    Add the fluke, toss gently, and let it sit for several minutes.
  5. 5
    Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
  6. 6
    Mound the fluke on the celery leaves.
  7. 7
    Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices.
  8. 8
    Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.

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