Lionfish teriyaki with basmati rice
November 12, 2020
Fried fillets from lionfish
November 13, 2020

Ingredients:
4 fillets of lionfish
2 limes
50 ml of olive oil
1 small onion, finely chopped
1 medium tomato cut into cubes
1 medium cucumber cut into cubes
2 coloured peppers cut into cubes
1 small chopped hot pepper
A little, chopped parsley
A little, chopped, fresh coriander
A little, chopped, fresh basil
Sea salt
Freshly ground pepper

Implementation:
1. Carefully remove the outer spines of the lionfish with a pair of scissors and then clean it from the scales.
2. Then with a sharp knife remove the flesh carefully to have the fillets clean without bones and then remove the skin of the lionfish.
3. We then check if our fillets have any bones and then cut the fillet with a knife into very thin and small pieces.
4. Then put them in a bowl and add all the other ingredients.
5. Leave it in the fridge for about 3-4 hours until the acidity of the lemon acts and cooks the fillet from the lionfish.
6. It is served cold and we can accompany it with crackers or even on barley rusks.


Ceviche is a cooking method that uses the acidity of citrus juice (or fermented fruit juice) to denature the proteins of seafood or fish meat into an easily edible stage, resembling texture and composition with the result of a gentle heat treatment.

Ingredients:
4 fillets of lionfish
2 limes
50 ml of olive oil
1 small onion, finely chopped
1 medium tomato cut into cubes
1 medium cucumber cut into cubes
2 coloured peppers cut into cubes
1 small chopped hot pepper
A little, chopped parsley
A little, chopped, fresh coriander
A little, chopped, fresh basil
Sea salt
Freshly ground pepper

Implementation:
1. Carefully remove the outer spines of the lionfish with a pair of scissors and then clean it from the scales.
2. Then with a sharp knife remove the flesh carefully to have the fillets clean without bones and then remove the skin of the lionfish.
3. We then check if our fillets have any bones and then cut the fillet with a knife into very thin and small pieces.
4. Then put them in a bowl and add all the other ingredients.
5. Leave it in the fridge for about 3-4 hours until the acidity of the lemon acts and cooks the fillet from the lionfish.
6. It is served cold and we can accompany it with crackers or even on barley rusks.


Ceviche is a cooking method that uses the acidity of citrus juice (or fermented fruit juice) to denature the proteins of seafood or fish meat into an easily edible stage, resembling texture and composition with the result of a gentle heat treatment.

By Savvas Panayiotou (ΒΑ, ΜΑ) Culinary Arts Instructor



English