Lionfish Ceviche | James Beard Foundation

Name: Lionfish Ceviche | James Beard Foundation
Total time: 90 min
Ingredients: 1/2 tablespoon grated ginger; 1 garlic clove, minced; 1/2 cup freshly squeezed lemon juice; 1/2 cup freshly squeezed orange juice; 1/4 cup freshly squeezed lime juice; 1/2 cup coconut milk; 1 medium red onion, thinly sliced; 1/2 bunch cilantro, leaves and stems finely chopped; 2 jalapeño or serrano peppers, finely chopped (include the seeds if you like it spicier); 1/4 cup first cold-pressed extra virgin olive oil; Orange blossom or other citrus honey, as needed; Kosher salt; Freshly ground black pepper; 2 pounds lionfish fillets; Crispy tortillas, freshly fried potatoes, or yucca chips

www.jamesbeard.org

Lionfish is a highly invasive species that threatens native fish populations and coral reefs. Since it has few to no natural predators, its populations are growing unchecked. This simple recipe...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

1/2 tablespoon grated ginger
1 garlic clove, minced
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 cup coconut milk
1 medium red onion, thinly sliced
1/2 bunch cilantro, leaves and stems finely chopped
2 jalapeño or serrano peppers, finely chopped (include the seeds if you like it spicier)
1/4 cup first cold-pressed extra virgin olive oil
Orange blossom or other citrus honey, as needed
Kosher salt
Freshly ground black pepper
2 pounds lionfish fillets
Crispy tortillas, freshly fried potatoes, or yucca chips