FROM OUR RECIPE ARCHIVES: Calliope’s Simple Fluke Crudo

Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, calls this recipe for fluke crudo “delightfully simple.” It takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.

Fishmonger Gabrielle Stommel, aka Gabe the Fish Babe (read our profile of Stommel in our current issue), calls this recipe for fluke crudo “delightfully simple.” She often eats sushi-grade fluke (meaning the fish are bled immediately on the boat) raw at home.

This crudo takes seconds, or for a little more effort, try chopping it into a medium dice with red onion, fresh chilies and herbs and dousing the lot with citrus juices for an easy fluke ceviche.

Calliope’s Simple Fluke Crudo

Serves 4 as an appetizer
From chef Eric Korsh of Calliope (84 E. Fourth St., at Second Ave., 212.260.8484)

½ pound fresh Rhode Island sushi-grade fluke
A buttery extra-virgin olive oil (Korsh recommends using Arbequiña olives from Spain or Chile)
1 each lemon, lime and orange
Sea salt
½ jalapeño chile, slivered

Cut segments of fluke into bite-size strips. Use a very sharp knife, and try to cut the fish with one-stroke motions. Arrange the strips on your serving plate. Drizzle olive oil lightly over the raw fluke. Add a few drops of juices from the orange, lime and lemon to each strip of fish. Finish with a sprinkle of sea salt and slivers of jalapeño.

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