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Lionfish Ceviche Cayman Island style
Ceviche is a seafood dish where diced cubes of raw fish marinated in a lemon or lime juice mixture, and the reaction of the citrus juices cure the fish protein and cause it to become opaque and firm while absorbing flavor. This process is called denaturing — you’re more familiar with the process of denaturing with heat, a.k.a. cooking, but this reaction achieves a similar effect. After curing, the fish is then served with colorful seasoning elements such as onions, cilantro, and peppers. It’s a simple and bracing dish where fresh fish and bright flavors are put on display.
* Please read this article for knowledge and safety reasons
https://lionfish.co/eating-lionfish/
Serves 2 – 4
Ingredients
- 1lb lionfish fillets
- ⅓ cup fresh squeezed lime juice
- ⅓ cup of rice wine vinegar
- ⅓ red bell pepper, cubed
- ⅓ green or yellow bell pepper, cubed
- ⅓ red onion, diced
- ⅓ avocado, diced (optional)
- Small bunch cilantro, chopped
- 2 scallions, chopped
- ⅓ tsp Tabasco
- ⅓ tsp sesame oil
- Salt and pepper to taste
- ADD Scotch bonnet or Habanero pepper (deseeded) and then diced if you want to spice it up
Cut lionfish and Avocado into small cubes and peppers, onion, avocado, and diced scallions (Green onion)
Fold in all ingredients together (more carefully if adding avocado as to not mash) Taste to liking and add any more S and P if needed and then leave to marinate in the fridge for two hours before serving.
16oz is for CI$16.00
32oz for CI$32.00
