*fluke Crudo Recipe

Prepare fish

Pat the fluke fillet dry with paper towels. Using a very sharp knife, trim any connective tissue and cut the fillet into 1/8–1/4-inch thick slices (bite-size pieces). Arrange slices in a single layer on a chilled serving plate.

Lightly season the fish slices with sea salt and white pepper (about the measured amounts) just before plating. Drizzle the extra-virgin olive oil over the slices evenly.

Blend the base

In a blender combine lime juice, young coconut water, coconut milk, garlic, ginger, chile, cilantro stems and shallot. Pulse on high for 20–30 seconds until very smooth but not excessively aerated.

Season and strain

Add fish sauce, sugar and fine sea salt to the blender and briefly pulse to combine. Taste and adjust: it should be bright, tangy, slightly savory and faintly sweet. Pour the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids.

Chill

Cover and chill the leche de tigre at least 15 minutes to let flavors meld and for a clean, cool pour over the fish.

If you prefer stronger heat, mince an extra chile and stir into the strained liquid; otherwise keep as is for delicate balance with the fluke.

Blanch carrots

Bring a pot of salted water to a boil. Add the carrot batons and blanch 2–3 minutes until just tender-crisp. Immediately transfer carrots to an ice bath to stop cooking, then drain thoroughly.

Infuse oil

In a small saucepan combine the neutral oil, white wine vinegar, honey, thyme sprigs, bay leaf, smashed garlic, salt and peppercorns. Warm gently over low heat for 5 minutes — do not simmer hard, just enough to bloom flavors — then remove from heat and let cool to room temperature.

Marinate

Place drained carrots in a sterilized jar or container, pour the cooled oil-vinegar infusion over them so they are fully submerged. Seal and refrigerate at least 2 hours (overnight preferred) to develop flavor. Use at room temperature for plating.

Reserve a few pieces of carrot and some oil from the conserva for garnishing each plate.

Assemble

Spoon 1 to 2 tablespoons of the chilled Coconut Leche de Tigre evenly around and over the arranged fluke slices (enough to lightly coat but not drown). Scatter several pieces of carrot conserva on top of the fish and drizzle a small teaspoon of the conserva oil for gloss.

Add finishing touches

Scatter cilantro leaves, microgreens and thin radish slices across the dish. Sprinkle toasted coconut flakes for texture and finish with a small pinch of fleur de sel. If desired, add an extra tiny drizzle of olive oil around the plate.

Serve immediately while the leche de tigre is chilled and the conserva is at cool-room temperature.