Fluke Crudo with Grapefruit Salsa

Author

Dan Silverman, The Standard Grill, from "The Art of Blending" by Lior Lev Sercarz 

Servings

6

Category

Appetizer

Ingredients

• 2 pink grapefruits
• 1 cup thinly sliced scallions
• 1 jalapeño pepper, seeded and finely chopped
• 10 cilantro sprigs, stems and half of the leaves finely chopped, remaining leaves saved for garnish
• 1 tablespoon Shabazi N.38 plus more for garnishing
• 1 ½ pounds very fresh skinless fluke (or black sea bass, red snapper, or hamachi)
• Flaky sea salt, (Maldon or fleur de sel)
• High-quality extra virgin olive oil

Directions

1. Using a Microplane or fine zester, zest half of one grapefruit and set aside. Using a sharp knife, cut away the skin and pith of both grapefruits. Working over a bowl, cut the grapefruits into segments, then squeeze the grapefruit juice from the leftover hulls over the segments. 
2. In a bowl, combine the scallions, jalapeños, chopped cilantro stems and leaves and the reserved grapefruit zest. Cut the grapefruit segments into 3 or 4 pieces each and add the segments and reserved juice to the other ingredients. Add the Shabazi spice blend and stir gently until combined. Refrigerate until ready to use.
3. Using a sharp knife, slice the fish on a slight bias as thinly as possible. Layer the fish on 6 chilled plates. (Alternatively, the fish can be diced to make something more like ceviche. If diced, the fish needs to marinate for about 5 minutes before serving.)
4. Spoon the salsa over the fish. Sprinkle with salt and cilantro leaves, drizzle with olive oil and dust with Shabazi. Serve immediately.