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


  1. Thinly slice lionfish and place on a plate.
  2. Top crudo with the ginger lime dressing, toasted sesame seeds, fresh parsley and shallots.
  3. Serve

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