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.
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)
For the crudo base:
For the crudo:
- 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.
- Recipe by chef Rene Ortiz, Launderette, Austin, Texas