Recipe by chef Micheal Faccidomo of Stoneacre Garden for the Aquidneck Community Table Summer Bounty Party

Ingredients:

1 cup fresh lime juice

1 cup fish stock

1 cup fresh orange juice

1 lb total of a combination of Acadian Redfish and Black Sea Bass filet ( or any local firm white fish ) skin removed and filet cut into small cubes

1/2 large onion thinly sliced

2 tbsp ginger peeled and grated

2 tsp cilantro stems

1 small jalapeno sliced

2 1/2 tsp kosher salt

Steps

Blend all ingredients except fish in a small bowl or mixing cup.
Place your cut up fish in a large glass bowl and pour liquid over fish and refrigerate for at least 3 hours and up to 1 day.
Garnish with cilantro, thinly sliced red onion, and sliced jalapeno.