By: Rumfish y Vino
- 4 oz Lionfish fillet
- Extra virgin olive oil Lime juice
- Minced ginger
- Minced garlic
- Finely chopped parsley
- Finely chopped shallots
- A pinch of salt
- A pinch of black pepper
- Thinly slice lionfish and place on a plate.
- Top crudo with the ginger lime dressing, toasted sesame seeds, fresh parsley and shallots.
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