Sexy Summer Seafood Recipes from de Rodriguez

Chef Douglas Rodriguez shares some delicious recipes from his restaurant in South Beach, Miami.
de Rodriguez Dining Room
Douglas Rodriguez

de Rodriguez Dining Room

In some respects, Chef Douglas Rodriguez of South Beach’s iconic De Rodriguez restaurant meets all the expectations for a celebrity chef. He’s charismatic, energetic, and a genius in the kitchen.

His eponymous restaurant is stylish and sultry with unmistakable Latin swagger — the kind of place where you can’t help but participate in a little "see and be seen" neck-craning. But from the moment that first cocktail shows up, swiftly followed by a sampler of specialty ceviches, you all but forget that there’s anyone else in the dining room.

A politician and his entourage, a few Latin American luminaries, or an entire table of college coeds might be just 10 feet away (and probably are), but they dwindle to insignificance when compared with the spicy, rich, zing-on-the-tongue, melt-in-the-mouth panoply of flavors that make up a De Rodriguez dinner.

Can you try most of his recipes at home? Certainly, but don’t expect the same effect. However, because Rodriguez’ Nuevo Latino cuisine is so absolutely perfect for summertime, we asked for two recipes that the average at-home gourmet could duplicate with a minimum of hassle and a fairly good chance of success.

Links to Recipes:

Tuna Watermelon Ceviche

Panela and Rum-Cured Salmon