Gulf Seafood Guide

Ceviche City: Gulf Fish Goes Raw

What better way to enjoy fresh-from-the-water catches than in crudo form?

By Alice Levitt March 1, 2016 Published in the March 2016 issue of Houstonia Magazine

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Campechana at Liberty Kitchen

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.

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Cobia sushi at Uchi

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.

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Texas red snapper arance crudo at Amalfi

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.

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Petalos de huachinango at Caracol

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. 

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Snapper tartare at Hunky Dory

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.

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Kinilaw at Reef


Find it at: Reef
What it is: A Filipino-style ceviche centered around blue crab and blood orange in a coconut-lime broth.


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