Ceviche City: Gulf Fish Goes Raw
Campechana at Liberty Kitchen
Image: Stuart Mullenburg
One of the greatest benefits of Gulf fish is its freshness. And what better way to enjoy fresh-from-the-water seafood than in the raw?
Gulf Shrimp, Crab & Fried Oyster Campechana
Find it at: Liberty Kitchen & Oysterette
What it is: This tomato-based seafood cocktail gets its diversity of texture from cucumbers, olives and creamy avocado.
Cobia sushi at Uchi
Image: Stuart Mullenburg
Cobia Sushi
Find it at: Uchi
What it is: Chef de cuisine Kaz Edwards loves to use unconventional fish like cobia in traditional sushi dishes; vermillion snapper, tilefish and ultra-rare pink belly swordfish also have made it into specials here.
Texas red snapper arance crudo at Amalfi
Image: Stuart Mullenburg
Texas Red Gulf Snapper Arance Crudo
Find it at: Amalfi Ristorante Italiano & Bar
What it is: Snapper, the only Gulf fish available from this upscale Italian restaurant’s crudo bar, is available in five different preparations, but we recommend this one, in orange-infused olive oil with pink peppercorn and chives.
Petalos de huachinango at Caracol
Image: Stuart Mullenburg
Petalos de Robalo
Find it at: Caracol
What it is: Thin slices of striped bass, tangerine and curls of cucumber with red jalapeño for spice.
Snapper tartare at Hunky Dory
Image: Stuart Mullenburg
Snapper Tartare
Find it at: Hunky Dory
What it is: Local snapper served in the style of French beef tartare, complete with capers, shallots and cornichons, served alongside house-made chips and malt-vinegar aioli.
Kinilaw at Reef
Image: Stuart Mullenburg
Kinilaw
Find it at: Reef
What it is: A Filipino-style ceviche centered around blue crab and blood orange in a coconut-lime broth.
