Fluke & Grapefruit Crudo Recipe

Prepare the fluke

Keep the fish well chilled. Pat the fluke dry and slice across the grain into 1/8- to 1/4-inch (3–6 mm) slices. Arrange the slices in a single layer on a chilled plate, slightly overlapping.

Supreme the grapefruit

Using a sharp knife, cut off the top and bottom of the grapefruit. Following the curve of the fruit, slice away the rind and pith. Over a bowl to catch juices, segment the grapefruit by cutting along membranes to release clean segments. Reserve any juice for dressing. Cut segments in half if large and arrange atop and between fluke slices.

Drizzle the fluke and grapefruit very lightly with the lime juice and olive oil, then sprinkle with half of the sea salt. Let sit for 3–4 minutes to marry flavors while you prepare the dressing and aromatics.

Whisk together shoyu, reserved grapefruit juice (if any) plus additional lime juice as needed to total 1 tbsp acid, rice vinegar, and honey until honey dissolves. Taste and adjust to a balanced sweet-salty-acid profile. This is the main dressing—set aside.

Lightly spoon the dressing evenly over the fluke and grapefruit, using about two-thirds of it. Reserve the rest to finish if needed.

Thinly slice the chile and shallot. Scatter the shallot and chile slices evenly over the crudo so each piece gets a bit of heat and bite.

Distribute the pomegranate arils across the plate, tucking some into nooks between fish and grapefruit. Sprinkle the chiffonaded mint leaves evenly for bright herbaceous notes.

Finish with a very light drizzle of toasted sesame oil (it’s potent—less is more). Sprinkle toasted sesame seeds and the remaining sea salt (to taste) and a few turns of freshly ground black pepper over the dish.

Garnish with microgreens or baby shiso if using. If the dish sits more than 5 minutes before serving, hold remaining dressing and apply just before serving to keep textures vibrant.

Serve immediately as a chilled starter from the CRUDO & RAW BAR, presenting each portion with an even distribution of fluke, grapefruit, chile, pomegranate, and mint.