Fluke Tartare

Fluke Tartare

By Kristie collado Published: May 1, 2018

  • Yield: 4 Servings
  • Prep: 10 minutes
  • Cook: 10 minutes
  • Ready In: 20 minutes

Fluke sashimi is very common, so I decided to use the fish in a tartare. The texture is much more delicate than tuna or salmon, which is especially noticeable when eating it raw. I added cucumber and grapefruit juice for a refreshing twist. – Joe Gurrera, Citarella’s Owner & Original Fishmonger, author of JOE KNOWS FISH.


  • 16 ounces skinless fluke fillet chilled
  • ½ seedless cucumber cut into small dice
  • 3 tablespoons freshly squeezed grapefruit juice
  • 1 tablespoon extra-virgin olive oil
  • French grey salt to taste
  • Freshly ground rainbow peppercorns to taste
  • Thin cucumber slices vertically cut, for serving
  • Segments from ½ grapefruit diced, for garnish (optional)
  • 4 pieces flatbread for serving


  1. Using a very sharp knife, cut the fluke into ½-inch cubes. Do not overchop or the texture will turn mushy.
  2. In a medium bowl, combine the fluke, diced cucumber, grapefruit juice, and olive oil. Gently toss to coat. Season with salt and pepper to taste and toss again. Divide the cucumber slices between four serving plates and arrange them in a lattice pattern. Divide the tartare among the four plates and garnish with grapefruit if desired. Serve with pieces of flatbread.