PLATED: LIONFISH CEVICHE

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Yield: 4 servings

Prep time: 15 minutes

Cook time: 2.5 hours

Ingredients

1 pound lionfish filets, cubed

1 white onion, diced

2 medium tomatoes, seeded and diced

Jalapeños, seeded and minced (to taste)

Cilantro, chopped (to taste)

Salt and pepper

2 cups of lime juice

Directions

Preheat the oven to 350 degrees. Rinse the fish in cold water and pat dry with paper towels. 

Place fish in a baking pan with a little water in the pan, then drizzle the fish with olive oil and add sea salt and fresh ground pepper.

Roast in the oven for about 18 minutes or until the fish is firm to the touch.

To prepare the ceviche, combine the fish, onions, cilantro and jalapeño in a bowl. Top with lime juice, cover and chill for 2 hours.

Drain off the liquid and add the tomatoes and several dashes of Tabasco sauce, until the dish reaches your desired level of spiciness. Top with salt and pepper to taste. Serve cold with saltine crackers or tortilla chips.