We bring you a ceviche bowl that is one of a kind!
For the last twelve years, Chef Kati Luedecke has been cooking her way through the Austin food scene. During the Covid lockdown, she decided to step away from her food truck and catering company to focus on her business: Neighbor's Dog Park & Coffee Shop. Neighbor’s is a coffee shop and dog park that was born out of a love for pups and community!
Chef Kati and Poco x Clay teamed up to create a ceviche bowl that is one of a kind. The ceviche recipe below was inspired by her travels through Latin America over the last few years. It’s a take on a personal favorite that she created for the first restaurant she worked in Austin.
Redfish Ceviche is a super easy, beginner-friendly dish that will blow your friends and family away. Pair it with the Ceviche Bowl for a truly next-level gourmet experience.
Pro Tip From Chef Kati: Once you’ve finished your ceviche, mix the leftover ceviche juice with mezcal or tequila right in the ceviche bowl. Use the curved ends of the bowl as a spout to shoot the yummy mixture straight to your mouth. The spicy, fishy flavors mix great with the complex flavors mezcal or tequila. Don’t be scared, try it for yourself!
The Redfish Ceviche Recipe
- 4 Redfish Filets, thinly sliced
- ½ Cup Lime Juice
- 1 Jalapeño, seeded and chopped
- ¼ Cup Fresh Grapefruit Juice
- 2 Cloves Garlic
- ¼ Oz. Fresh Ginger, peeled and grated
- 2 Tbsp. Mike’s Hot Honey
- ¼ Bunch Cilantro Leaves & Stems, Chopped
- ¼ Cup Olive Oil
- Kosher Salt to taste
- Cilantro Leaves
- Grapefruit Slices
Slice your redfish into thin slabs, shingle them on your platter, and refrigerate.
In a blender, combine lime and grapefruit juices, chopped jalapeño, garlic, ginger, cilantro, and hot honey until completely smooth.
While the blender is running on high, slowly add your olive oil to incorporate fully.
Chill for later or serve by spooning the sauce over the arranged fish, fully coating.
- Garnish with finishing salt, cilantro, and grapefruit slices.