Lionfish Ceviche by Susan Davis for The Bonaire Insider | Sep 24, 2017 Print Recipe Lionfish Ceviche Perfect for using the smaller fish that won’t make a sandwich! Course Main Dish Cuisine Seafood Keyword ceviche, lionfish Prep Time 20 minuutes Cook Time none Passive Time 4 to 6 hours or overnight Servings Ingredients 1 pound Lionfish fillets, firm fish fillets, and/or shrimp/scallops diced5-6 limes1/2 to 1 cup fresh tomato diced4 tbsps. cilantro chopped1/4 tsp. salt1/4 tsp. pepper1/2 medium red onion finely chopped1/2 cucumber peeled, seeded, and finely diced Additional Options 1 clove garliccelery dicedparsley dicedavocado dicedmango diced1 jalapeno pepper (or more to suit your taste) chopped 1 tbsps. orange juice (this cuts the tang of the lime)lettuce leaf and/or salad greens Course Main Dish Cuisine Seafood Keyword ceviche, lionfish Prep Time 20 minuutes Cook Time none Passive Time 4 to 6 hours or overnight Servings Ingredients 1 pound Lionfish fillets, firm fish fillets, and/or shrimp/scallops diced5-6 limes1/2 to 1 cup fresh tomato diced4 tbsps. cilantro chopped1/4 tsp. salt1/4 tsp. pepper1/2 medium red onion finely chopped1/2 cucumber peeled, seeded, and finely diced Additional Options 1 clove garliccelery dicedparsley dicedavocado dicedmango diced1 jalapeno pepper (or more to suit your taste) chopped 1 tbsps. orange juice (this cuts the tang of the lime)lettuce leaf and/or salad greens Instructions Dice the fish and if using shrimp, clean and de-vein. Dice the fish and if using shrimp clean and devein. Place the fish in a glass or metal bowl. Juice the limes and pour over the fish, making sure all fish is covered. Marinate the fish in the lime juice (this step ‘cooks’ the fish) anywhere from 2 hours to overnight. (I like 4-6 hours.) Pour off about ½ of the lime juice. (Optional - I like my ceviche juicy and tangy, so I keep it). Add tomato, cilantro, red onion, cucumber salt and pepper and any optional ingredients you like. Toss well to incorporate. Do this preferably a couple hours before serving & refrigerate. Toss well once again before serving. Serving Options Should be served chilled, but not ice cold. Arrange in individual serving bowls lined with the lettuce leaves or serve over salad greens as a ceviche salad. Place in a bowl and serve with nacho chips for dipping. Serve in a Martini glass with a lime hanging over the side. Glass can be rimmed with salt. Pairs well with a chilled Sauvignon Blanc, like a Chilean with citrus notes. Recipe Notes Store leftover in a plastic bag in the fridge. Tastes better on the second day. Measurements in ceviche are personal preference – use more cucumber if you like it. I like to keep it simple and let the fresh lime-fish flavor prevail. Too many add-ins and you lose the integrity of the dish. Submitted by Linda Taylor Test Kitchen's Comment: Simple, fresh, easy. The perfect way to enjoy Bonaire's lionfish! Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Select your language Search for: Search for: Subscribe to Our Newsletter Please leave this field emptyEmail * Terms & Conditions * By using this form you agree with the storage and handling of your data by this website. Check your inbox or spam folder now to confirm your subscription. 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