Heading east for Memorial Day brings the unique joy of opening the house for summer, hosting parties, and embracing the promise of the entire season. It’s a time when outdoor dining and music become essential, and we can’t help but feel nostalgic about the firsts of the year: the initial visit to a roadside farm stand, the first delectable bite at Nick & Toni’s, and even the familiar moments of traffic on the Sunrise Highway. To enhance this delightful, Hamptons-style experience, we’ve crafted a mouthwatering recipe for Fluke Crudo, a dish that will taste even more delicious after a day spent in the sun and sea.

Fluke Crudo Recipe

This elegant appetizer is full of flavor but also easy on the waistline. If fluke isn’t available, substitute scallops, tuna, or striped bass.

Yield: 4 servings

Ingredients

1 tablespoon orange juice

2 tablespoons lemon juice

1 (8 oz.) skinless filet of fluke, sliced very thin

1/2 tablespoon extra virgin olive oil

a jalapeño pepper, seeded and diced

1 teaspoon chives, minced

Maldon smoked sea salt and ground black pepper, to taste

Directions

Place four serving plates in the refrigerator until they are cold. 

Add lemon and orange juice to a small bowl and whisk. 

Evenly divide the fluke among four chilled plates. Drizzle juice over fluke, then oil. Sprinkle jalapeño and chives over fish. Season to taste with salt and pepper, and serve immediately.

If you liked our Fluke Crudo recipe, check out:

Scallop Crudo with Jalapeno, Lemon Zest, Shallot and Cilantro

The Four Seasons Green Juice Recipe

Mar Argentino: Scallop Crudo with Huckleberry Vinaigrette and Watercress