Everything is bigger in Texas, it seems, including the shoreline, a whopping 3,300 miles along its islands, bays, and river mouths. With that comes a wide selection of seafood, from gulf oysters to octopus to plenty of shrimp and fish. And chefs jump at the chance to showcase the local bounty.
“The snapper crudo dish was inspired by wanting to really showcase our amazing Texas Gulf Coast. I also wanted to use the Peruvian red chili aji rocoto. The flavor of this chili is like no other in the world—clean, soft heat with a super fruity high note that pairs well with citrus,” says Chef Rene Ortiz of Launderette in Austin, Texas.
Chili and seafood also play starring roles in our bonus dish from Hotel Saint Cecilia in Austin, Texas, although it is dried chili flakes that pack the punch in this easy-to-build dish.
Seafood spiced up. That’s how they do it in Texas.
Red Snapper Crudo
from Chef Rene Ortiz of Launderette, Austin, TX
from Hotel Saint Cecilia, Austin, TX
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