From chef Rene Ortiz of Launderette in Austin, Texas
2 cups aji rocoto peppers* in brine, drained and finely chopped
1 cup fresh lemon juice
½ cup fresh orange juice
¼ cup olive oil, plus more for serving
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
Finely grated zest of 8 lemons
Finely grated zest of 2 oranges
½ teaspoon kosher salt, plus more to finish
*Note: aji rocoto are spicy red Peruvian peppers available at Latin food markets.
1 avocado, thinly sliced
1 (10-ounce) red snapper fillet, cut into sashimi-style (¼-inch) slices
1 spring onion, thinly sliced
1 tablespoon chopped fresh oregano leaves
Flaky salt (like Maldon)
Prepare crudo base by whisking together peppers, lemon juice, orange juice, oil, garlic, ginger, zests, and salt in medium mixing bowl. Refrigerate until mixture is very cold.
To serve, season avocado with olive oil and salt. Add sliced fish to cold crudo base, tossing gently to combine. Divide mixture among chilled shallow serving bowls. Garnish with avocado, spring onion, oregano, and flaky salt.