by Alex Lichtblau
Lionfish: Eat Responsibly
Lionfish is a readily available fish throughout the southeastern coastal US, the Gulf and the Caribbean. Due to its status as an invasive species, it is also an excellent option for eating. It is versatile, delicious, healthy and a great way to promote responsible fishing and seafood practices. One of my favorite ways to prepare lionfish is in a ceviche, so here is the recipe for my signature Killer Lionfish Ceviche!
Ingredients (serves 4):
These two lionfish will be my lunch. I prepare to clean them after a dive in Roatan, Honduras.
1 lb. fresh lionfish filets (diced)
6 limes (juiced)
4 ripe tomatos (cubed)
2 small red onions (cubed)
2 perfectly ripe avocados (cubed)
1 not-quite-ripe mango (1/2 thinly sliced and 1/2 cubed)
1/2 mutton OR scotch bonnet OR jalapeño pepper (finely chopped)
1 sprig cilantro or culantro (island cilantro) (finely chopped)
sea salt and ground black pepper to taste
1 Tbsp. apple cider vinegar
Directions
Call 3 friends and invite them for lionfish ceviche.
Squeeze lime juice and vinegar over cubed lionfish, tomato,onion, Cubed Mango, spicy pepper, and cilantro. Shake lightly.
cool in refrigerator for ~30 minutes.
Salt and pepper to taste.
Gently mix in avocado before serving.
Garnish bowl with sliced mango.
Scoop with plantain or tortilla chips.
¡Buen provecho!
The final product...Alex's Killer Lionfish Ceviche! A beautiful, healthy, delicious plate of food, taken straight from reef to table.
by Alex Lichtblau
I first dived in the Galapagos in 2011. It inspired in me an unmatched passion...the ocean. Since then I've travelled the world, diving, exploring and building my own dive travel and dive instruction business, Inside Under Dive & Travel. To learn more about me and my passion, see my bio. Also, learn more about dive certifications and courses, or going on a dive trip with me.