Fluke is our favorite fish for crudo. Its texture is firm and the taste isn’t fishy at all. All you need is a little citrus, good olive oil, and sea salt to make it next level. Here, we played with peanuts for crunch and chile for heat.
1 pound fresh fluke fillet
Thinly sliced red chile (such as Fresno, can also use jalapeño)
Fresh grapefruit wedges
Chopped peanuts (roasted and salted)
High-quality extra-virgin olive oil & Jacobsen's sea salt, for finishing
You’re looking for the freshest fish possible. In NYC, Lobster Place in Chelsea Market usually carries fresh fluke. We love serving crudos on a pink himalayan salt block.
Before you plan to slice the fish, freeze for 30 minutes. This hardens it just enough that it becomes easy to cut and handle.
Cut fish into ¼-inch to ½-inch thick slices. Use a sharp slicing knife and gentle sawing motion to cut through the fish easily without pressing down. Arrange chiles around the fish, squeeze citrus juice over the top, and sprinkle with peanuts. Drizzle with olive oil and sprinkle with Maldon.