Places Search Box

Red Drum Ceviche

  • Chef Peter Agostinelli
  • 2 min read

red drum ceviche

The fresh citrus and heat of the jalapeños is like sunshine on a plate. Best known for cooked preparations, red drum is also great for raw dishes like crudo and ceviche. This recipe from Chef Peter Agostinelli of La Belle Winery combines lime and orange juice for "cooking” the fish, and the homemade baked tortilla chips make it extra special.  

 

For the ceviche

Ingredients:

lb Red Drum fillet, skin removed and dice flesh ¼ inch  

limes, remove zest and set aside then juice the limes 

orange, juiced 

radishes, sliced thin 

½ red onion, julienned 

red pepper, small diced 

jalapeños, seeds removed and small diced 

1 can hearts of palm, drained rinsed and sliced 

½ cup picked cilantro leaves 

kosher salt, to taste 

 

Instructions:

Toss diced redfish in a ½ teaspoon of kosher salt and then add orange and lime juice. Move the fish to the refrigerator for 45 minutes. 

In a separate bowl combine vegetables and season to taste with salt. Drain fish reserving 2 tablespoons of the citrus juice.  

Add fish and reserved citrus juice to the vegetable mixture tossing gently so as not to break up the fish.  

Garnish the mixture with picked cilantro leaves and served with the baked tortilla chips. 

 

For the baked tortilla chips 

Ingredients:

12 each corn tortillas, cut into ¼’s  

1 tablespoon ground cumin 

1 tablespoon ground coriander 

1 tablespoon smoked paprika 

½ tablespoon cayenne pepper 

4 tablespoons kosher salt 

1 tablespoon lime zest 

olive oil, as needed 

 

Instructions:

Preheat oven to 350 degrees 

Toss tortillas in just enough olive oil to barely coat them, spread them onto a rimmed baking sheet and place into oven. Stir chips every 5 minutes or so until they are crispy. Approximately 20-25 minutes total 

Mix cumin, coriander, paprika, cayenne, salt and lime zest together. 

Sprinkle some of the spice mixture onto the warm chips. Do this to taste, you will not need all of the mixture  

 

Recipe and photos by Peter Agostinelli, Culinary Director at La Belle Winery.

Follow Chef Peter on Instagram

 

Shop Red Drum 

Search