LIONFISH COCONUT MILK CEVICHE

Coconut milk is derived from the flesh of the coconut. It is not the liquid that can be drained out from a coconut that has been punctured, although many people assume this. Getting coconut milk from a coconut requires some processing. When a coconut is cut open, the flesh can be found all along its inner walls. A ripe coconut, ideal for processing into coconut milk, should have thick, creamy white flesh. Coconut milk is used as a cooking base in many recipes of the West Indies.

Serves 4

1 pound lionfish, medium diced
¼ cup West Indian lime juice
1 Tablespoon minced ginger
1 teaspoon minced garlic
2 Tablespoons minced green onion
1 Tablespoon sesame oil
2 Tablespoons minced cilantro
1 Tablespoon soy sauce
1 cup coconut milk
3 Tablespoons fresh coconut, toasted

TO PREPARE THE CEVICHE

In a large, stainless steel bowl, combine the lionfish with the lime juice. Separately combine the ginger, green onion, and garlic. In a small pan, heat the sesame oil until just ready to smoke and drizzle into the herb mixture. Add the cilantro, soy sauce, and coconut milk into the fish along with the herb oil. Chill well for 2 hours. When ready to serve, garnish with toasted coconut.

West Indian limes are like key limes. They are small and ripen to a pale-yellow hue. The beauty of these limes is that they are very high in acid (sourness) making them a perfect citrus for ceviche. It releases a pleasant flower blossom aroma when squeezed. I find them handy for making refreshing rum mojito cocktails too.

Printer-friendly Version