Fresh Lionfish Ceviche

Lionfish ceviche is a delicious and sustainable seafood dish that is perfect for a summer day. This colorful fish is native to the Indo-Pacific, but it has been introduced to the Caribbean Sea, where it has become an invasive species. Lionfish are a threat to native coral reefs, so divers are encouraged to help control the population by harvesting them.

Ceviche is a traditional Cozumel dish made with fresh seafood that is “cooked” in citrus juices. The acidity of the citrus juice “cooks” the fish, giving it a slightly firm texture and a bright, acidic flavor. Lionfish ceviche is typically made with tomatoes, onions, cilantro, and lime juice. It can be served as a starter or main course, and it’s a great way to enjoy this delicious and sustainable fish.

If you’re looking to try lionfish ceviche, Blue Mayan Divers offers an underwater hunting specialty course that will teach you how to safely and ethically harvest lionfish. You’ll also learn how to prepare and cook the fish, so you can enjoy this delicious seafood at home.

Ingredients:

• 1 pound lionfish fillets, cut into 1-inch pieces
• 1/2 cup lime juice
• 1/4 cup orange juice
• 1/4 cup cilantro, chopped
• 1/4 cup red onion, chopped
• 1/4 cup tomato, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the lionfish, lime juice, orange juice, cilantro, red onion, tomato, salt, and pepper.
2. Stir to coat the fish evenly.
3. Cover and refrigerate for at least 30 minutes, or until the fish is cooked through.
4. Serve chilled with your favorite chips or crackers.

Enjoy!