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Lionfish Ceviche


• 1/2 pound of lionfish, cut in 1/3 – 1/2 inch          dice

• 1 small tomato, seeded and finely chopped

• 1/4 cup green pepper, finely chopped

• 1/4 cup red onion, finely chopped

• 2 Tbsp cilantro, finely chopped

• 2 scallions, white and green parts, thinly            sliced on the diagonal

• 1-2 tablespoons mined jalapeño (optional)

• 1/4 teaspoon salt, to taste and a pinch of          ground black pepper, to taste

• 1/4 cup lime juice

• 2 Tbsp seasoned rice vinegar (mirin or white    vinegar may be substituted)


1. Mix lionfish, tomato, green pepper, red onion, cilantro, scallions, jalapeño (if using), salt and          pepper in non-reactive bowl (glass or plastic).

2. Pour lime juice and vinegar over mixture and stir well. You may need more lime juice, if                  needed, and cover.

3. Refrigerate overnight, stirring occasionally. Stir well before serving, tasting and adding more        salt and/or pepper, if necessary. 

4. Drain well and serve on a bed of lettuce, with tortilla chips or rice crackers

5. Garnish with avocados and sliced lime