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Ingredients
- 1 pound Lionfish fillets, firm fish fillets, and/or shrimp/scallops diced
- 5-6 limes
- 1/2 to 1 cup fresh tomato diced
- 4 tbsps. cilantro chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 medium red onion finely chopped
- 1/2 cucumber peeled, seeded, and finely diced
Ingredients
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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.
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!
