Fluke Crudo with Cucumber and Citrus-Avocado Salad
SERVES: 2
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Starter
Our locally caught, delicately flavored fluke shines in this refreshing starter. It comes together quickly, with only a few steps – but the results look like a work of art. The mild fish pairs beautifully with the bright citrus. And cucumber and radish slices add a crisp crunch, balanced with creamy avocado and the tender fluke. Colorful. Elegant. Deliciously simple. All in just 20 minutes.
Ingredients:
- 1 8-oz. Citarella Fluke Fillet (skinless)
- 2 Persian cucumbers, peeled and thinly sliced
- Salt and pepper, to taste
- 1/3 avocado, diced
- 2-3 radishes, thinly sliced
- 1/4 cup citrus segments (recommended: pink grapefruit and orange)
- 1 Tbsp. Citarella Fresh-Squeezed Orange Juice
- 1 Tbsp. extra-virgin olive oil
Instructions
- Slice the fluke fillet into ¼-inch slices, against the grain, and arrange in a circular, shingled pattern on 2 chilled plates. Top this layer of fluke with the sliced cucumbers, then another layer of the sliced fluke. Season with salt and pepper.
- Mix the avocado, radish, and citrus segments together in a small bowl. Place half of the mix on top of each prepared fluke circle.
- Mix the orange juice and the extra-virgin olive oil and drizzle over the fish and citrus salad and serve.
