Recipe by Adina Schlass

Cured Fluke Tartare with Serrano, Roasted Cashews and Yogurt Sauce

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Dairy Dairy
Easy Easy
6 Servings


- Dairy - Tree nuts
1 Hour, 30 Minutes

Raw fish can be intimidating, but it’s one of those dishes you’ll go back to time and time again once you try it. There’s no cooking necessary, and the prep isn’t too hard either! Make sure to ask your fishmonger for the freshest sushi-grade fish he has, because it’s all about quality with this one!


Cured Fluke Tartare

  • 1 cup Manischewitz Kosher Salt

  • 1/2 cup sugar

  • 1 pound fresh wild fluke fillets (substitute with another delicate white fish if needed)

  • 2 cups plain Greek yogurt

  • zest and juice of 1 lime

  • 1/4 cup Tuscanini Olive Oil, plus more for drizzling

  • 1 serrano chili, thinly sliced (substitute with jalapeno if needed)

  • 4 Persian cucumbers, finely diced

  • 1/2 cup roasted cashews, chopped

  • flaky salt, such as Maldon

  • cilantro, for garnish

  • microgreens, for garnish


Prepare Cured Fluke Tartare


Mix salt and sugar, and sprinkle over fish, tossing to coat. Cover with plastic wrap and refrigerate for one hour. Remove the fish from curing mixture and rinse under cold water. Transfer to paper towels and pat dry.


Dice fluke into half-inch cubes. In a small bowl, combine yogurt, lime juice and zest, and olive oil. Season with salt and pepper to taste. Dollop on a platter, then spoon fish over yogurt sauce. Arrange serrano and cucumber alongside fish, then sprinkle with cashews and salt. Finish with cilantro, microgreens, and a drizzle of olive oil just before serving.


Photography by Chay Berger

Cured Fluke Tartare with Serrano, Roasted Cashews and Yogurt Sauce

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