Redfish ceviche with an Italian twist


Here’s a new way to prepare redfish for the table

Anglers throughout the Carolinas catch redfish year-round. They’re fun to catch, and tasty on the table. Frying is the most common way of preparing them, and it’s certainly tough to beat a fried redfish fillet. But it’s not the only way of cooking them. Here’s a good alternative from our friend Humberto Fontoya.

Fontova is a Louisiana-based outdoor writer and an avid outdoorsman. He also knows his way around a kitchen, and he’s not afraid to make unconventional choices with his cuisine. Here Humberto shows how he makes his redfish ceviche with an Italian addition.

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