Chefs at Home: 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.
Recipe and photos by Peter Agostinelli, Culinary Director at La Belle Winery.
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For the ceviche
- 1 lb Red Drum fillet, skin removed and dice flesh ¼ inch
- 4 limes, remove zest and set aside then juice the limes
- 1 orange, juiced
- 6 radishes, sliced thin
- ½ red onion, julienned
- 1 red pepper, small diced
- 2 jalapeños, seeds removed and small diced
- ½ cup picked cilantro leaves
- kosher salt, to taste
For the baked tortilla chips
- 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
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.
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.