Fluke Escabeche

Fluke Escabeche

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  • 1/4 cup extra-virgin olive oil, plus more for fish
  • Juice of 2 limes
  • 1/2 teaspoon crushed red pepper
  • Sea salt
  • White pepper
  • Chopped cilantro
  • 2 tablespoons fresh oregano, chopped
  • 1/2 red onion, diced
  • 1 pound fluke fillet
  • 1 large avocado, diced
  • 1/2 green pepper, diced
  • 1 small tomato, diced


  1. Whisk together olive oil, lime juice, red pepper, a pinch of sea salt, a pinch of white pepper, oregano, and onion. Season fluke with salt and white pepper, and rub generously with olive oil.
  2. Grill fluke on 1 side over very high heat in a stove-top grill pan or on an outdoor grill. Cook until it becomes slightly translucent, approximately 3 to 4 minutes. Remove from heat, and let rest for a minute.
  3. Add fillet to the vinaigrette, and marinate for 5 minutes. Remove fillet and slice into 1-inch strips. Add avocado to vinaigrette.
  4. Spoon over sliced fluke. Toss lightly and serve warm.