Fluke Crudo w/ Calamansi Vinaigrette

A light, citrusy crudo featuring delicate fluke dressed in a tangy calamansi and yuzu kosho vinaigrette. Good for summer entertaining or a fresh appetizer.

Why You'll Love Fluke Crudo w/ Calamansi Vinaigrette

The fluke is sliced thin against the grain, then dressed with a shaken vinaigrette of calamansi vinegar, yuzu kosho, and olive oil. It finishes with flaky Maldon salt and chives, light enough for a warm-weather starter.

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

Fluke Crudo w/ Calamansi Vinaigrette

No ratings yet

A light, citrusy crudo featuring delicate fluke dressed in a tangy calamansi and yuzu kosho vinaigrette. Good for summer entertaining or a fresh appetizer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Appetizer, Seafood

Cuisine: Japanese-inspired

Calories: 106

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ lb fluke sushi grade
• 2 teaspoon calamansi vinegar
• 3 teaspoon extra virgin olive oil
• ⅛ teaspoon yuzu kosho
• Pinch kosher salt
• ¼ teaspoon chives thinly sliced

Equipment

• Sharp Knife
• Serving plate
• Squeeze bottle or small jar with lid
• Small mixing bowl

Method

 

1. Slice fluke against the grain into ¼ inch slices, then cut into ¼-1/2 inch strips. Set aside.
2. In a small bowl, combine yuzu kosho, calamansi vinegar, and a pinch of kosher salt. Transfer mixture to a small squeeze bottle and shake well to combine.
3. Drizzle in half the olive oil, close, and shake the squeeze bottle. Add the remaining olive oil and shake again to emulsify.
4. Arrange the fluke slices spaced out on a serving plate.
5. Drizzle the calamansi vinaigrette evenly over the fish.
6. Finish with a drizzle of high-quality extra virgin olive oil, a sprinkle of flaky Maldon salt, and garnish with thinly sliced chives.

Nutrition

Calories: 106kcalCarbohydrates: 0.01gProtein: 0.01gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 0.3mgPotassium: 1mgFiber: 0.01gVitamin A: 11IUVitamin C: 0.1mgCalcium: 0.3mgIron: 0.1mg

Notes

Storage: A raw fish dish like this is best assembled and eaten immediately. Keep the fluke and the vinaigrette separate and chilled if you're prepping components ahead, then dress right before serving.

Tried this recipe?

Let us know how it was!