The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Louisiana Citrus Gulf Fish Crudo

Advertisement

Ingredients

¼ cup Louisiana navel (or blood orange) juice, freshly squeezed

3 tablespoons lemon juice, freshly squeezed

2 tablespoons tamari  

1 tablespoon plus 2 teaspoons mild vegetable oil  

1 tablespoon fresh ginger, peeled and finely grated

¾ teaspoon rice wine vinegar 

½ pound super fresh Gulf fish
 (red snapper, black/red grouper, yellowfin tuna)   

1 Thai chile (or Serrano or jalapeño pepper)

¼ cup Thai basil leaves, torn or cut chiffonade 

2 satsumas, segmented

Sea salt, preferably Cellar Salt Company

Directions

  1. Pour orange and lemon juices, tamari, vegetable oil, ginger, and rice wine vinegar in mixing bowl. Whisk well.
  2. Thinly slice fish on bias then arrange on serving plate. Spoon citrus mixture over fish, just enough to surround each slice. Thinly slice pepper and arrange on top of fish. Note: Use however much you want, depending on your spice preference. Finish with torn basil, satsuma segments, and sea salt.
Print Recipe