Chill Out With New Orleans’s Best Cold Seafood Dishes This Summer

Porgy’s Sicilian sashimi. | Kat Kimball/Porgy’s

As July swelters into August, dive into cold, raw crudos, tartare, sashimi, and more

As July swelters into August, it’s just too hot to cook. Heavy rib-sticking favorites are swapped out for lighter fare, frozen cocktails, and chilled soups. Cured cold raw seafood belongs on that list, refreshing bowls of spicy ceviche, crudo glistening with olive oil, and poke in flavors from bold to delicate. The focus here is on raw seafood transformed in the curing or brining process, not chilled cooked seafood, which of course is also delicious. As for sushi, it deserves its own category, so here’s a look at some of the best.