Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Lionfish ceviche with citrus, lime, and chile from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 40) by Tenney Flynn

  • shallots
  • cucumbers
  • limes
  • oranges
  • blood oranges
  • Meyer lemons
  • satsuma oranges
  • Fresno chiles
  • lionfish fillets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai chiles for Fresno chiles, and bay scallops or sea scallops for lionfish fillets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.