Lionfish Ceviche

Perfect for using the smaller fish that won’t make a sandwich!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the fish and if using shrimp, clean and de-vein.

Step 2

Dice the fish and if using shrimp clean and devein. Place the fish in a glass or metal bowl.

Step 3

Juice the limes and pour over the fish, making sure all fish is covered.

Step 4

Marinate the fish in the lime juice (this step ‘cooks’ the fish) anywhere from 2 hours to overnight. (I like 4-6 hours.)

Step 5

Pour off about ½ of the lime juice. (Optional - I like my ceviche juicy and tangy, so I keep it).

Step 6

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.

Step 7

Toss well once again before serving.

Step 8

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.

Step 9

Place in a bowl and serve with nacho chips for dipping.

Step 10

Serve in a Martini glass with a lime hanging over the side. Glass can be rimmed with salt.

Step 11

Pairs well with a chilled Sauvignon Blanc, like a Chilean with citrus notes.

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