Red Snapper Crudo

By: The Local Palate
Red Snapper Crudo for red snapper recipe
Photo by Nick Simonite

Try this refreshing red snapper recipe from chef Rene Ortiz at Launderette. Red Snapper Crudo is a high class dish that you can make in your home for parties or date-night. Take seafood to the next level out of your own kitchen.

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Serves 4

    For the crudo base:
  • 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.

  • For the crudo:
  • 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)
  1. 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.
  2. 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.


  • Recipe by chef Rene Ortiz, Launderette, Austin, Texas

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