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–+ servings
Close-up of raw fish fillets arranged in rows, garnished with chopped green onions and seasoning, with oil glistening on the surface.

Fluke Crudo w/ Calamansi Vinaigrette

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A light, citrusy crudo featuring delicate fluke dressed in a tangy calamansi and yuzu kosho vinaigrette. Good for summer entertaining or a fresh appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb fluke sushi grade
  • 2 tsp calamansi vinegar
  • 3 tsp extra virgin olive oil
  • ⅛ tsp yuzu kosho
  • Pinch kosher salt
  • ¼ tsp 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 ¼–½ 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.

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.

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