With more of us staying home and cooking our own meals during the coronavirus crisis, we want to provide our readers with great recipes that they can enjoy during this trying time. In an effort to share great dishes with our readers while supporting the local restaurants we love so much, Boca Magazine is sharing recipes provided by restaurants just for you. Please make a point to support the local restaurants that need our help now more than ever.
Lionfish Ceviche (4 servings)
(Substitute Lionfish with Golden Tilefish, Cobia, Corbina or your favorite fresh catch)
2 Lb Diced Lionfish
2 Tbsp Kosher Salt
1 Qt Coconut Milk
2 Cup Key lime Juice
1 Cup Lemon Juice
1 Cup Yuzu Citrus Juice
2 Heads Chopped Cilantro
1 ea Hot House Cucumber Diced
2 ea Avocado Diced
Slices Green Onions (Garnish)
Sliced Serrano Chilies (Garnish)
Cilantro Sprigs for (Garnish)
Corn Tortillas Chips for Eating
- Dice the Lionfish fillets into 1/2″ cubes and spread out into a shallow sheet pan and spread into an even layer. Take the kosher salt and evenly sprinkle on the cut Lionfish. Toss very gently to incorporate and then wrap with plastic and let sit in fridge overnight.
- For the marinate, whisk everything together Coconut Milk, Key Lime juice, Lemon juice and Yuzu Juice and strain through chinois.
- Remove the fish from the fridge and put into a mixing bowl. Cover with the Marinate and stir carefully. Place back into the fridge and let sit for 45 minutes to an hour.
- Mix in the chopped cilantro, diced cucumbers, Avocado, and seasons to taste, top with marinated Chilies, onions, Cilantro. Serve with Chips
Lionfish Delray Beach; 307 E Atlantic Ave, 561/865-7066