A light, citrusy crudo featuring delicate fluke dressed in a tangy calamansi and yuzu kosho vinaigrette. Perfect for summer entertaining or a fresh appetizer.
Why You'll Love Fluke Crudo w/ Calamansi Vinaigrette❤️
This fluke crudo shines with bright, citrusy notes from the calamansi and a subtle kick of yuzu kosho that elevates the delicate texture of the fish. It's light, fresh, and perfect as an elegant starter or a refreshing light bite any time of year.
Tips and Tricks
- Always use the freshest sashimi-grade fluke for clean flavor and ideal texture.
- Slicing against the grain ensures tender, melt-in-your-mouth bites.
- Shake the vinaigrette well to create a smooth, emulsified sauce.
- Finish with flaky Maldon salt to add bursts of texture and enhance flavor.
Variations
- Swap calamansi vinegar for fresh lemon or lime juice if you can't find calamansi.
- Add thinly sliced jalapeño or serrano for a spicier kick.
- Garnish with microgreens or thinly shaved radish for extra crunch and color.
Substitutions
- Use yuzu kosho paste or finely minced fresh chili with zest of lemon or lime.
- Extra virgin olive oil can be substituted with grapeseed or avocado oil for a lighter flavor.
- Chives can be swapped for thinly sliced scallions or fresh dill.
Best Served With
- Chilled crisp white wine such as Albariño or Pinot Grigio
- Light, refreshing cocktails like a gin and tonic with cucumber
- Simple toasted bread or rice crackers
- Seaweed salad or pickled vegetables on the side
How to Store Leftovers
- Enjoy this fluke crudo immediately for best texture and flavor. If you must store, cover tightly and refrigerate for up to 6 hours, but expect some loss of freshness.
Common Questions
What if I don't have calamansi vinegar?
You can substitute with a mix of fresh lime juice and a splash of rice wine vinegar for a similar tangy effect.
Can I substitute the fluke with other fish?
Yes! Any firm, white sushi-grade fish like halibut or sea bass will work wonderfully in this recipe.





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