Lionfish, a San Diego-based restaurant that recently opened its second location in Delray Beach, is eager to bring its dock to dish philosophy to the Palm Beaches. Executive chef Jose “JoJo” Ruiz is sharing a refreshing ceviche recipe that can be made with two sustainable catches: tilefish and its namesake lionfish. With a little bit of heat from the serrano chilies and a bright pop of citrus from the key lime and yuzu juices, this ceviche boasts such addictive flavor that you’ll want to lick the bowl clean.
2 lb. diced tilefish
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 hot house cucumber, diced
2 avocados, diced
Sliced green onions (garnish)
Sliced serrano chilies (garnish)
Cilantro sprigs (garnish)
Corn tortillas chips
- Dice tilefish fillets into ½-inch cubes and spread into an even layer on a shallow sheet pan. Take the kosher salt and evenly sprinkle over the cut tilefish. Toss very gently to incorporate. Wrap with plastic and let sit in fridge overnight.
- For the marinade, whisk 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 marinade 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 season to taste. Top with marinated chilies, onions, and cilantro. Serve with chips.