At Saint Street Inn in Lafayette, chef Ashley Roussel is using Louisiana citrus to flavor a fresh-as-can-be Gulf fish crudo.
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
- Pour orange and lemon juices, tamari, vegetable oil, ginger, and rice wine vinegar in mixing bowl. Whisk well.
- 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.