Lionfish Ceviche Recipe | James Beard Foundation

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