Lionfish are an invasive species threatening coral reef ecosystems throughout the Atlantic, including the waters around Bermuda. With no natural predators in the region and a voracious appetite for native fish, lionfish are a major concern for local biodiversity.
Fortunately, one of the best ways to combat this problem is by putting them on the menu. This lionfish ceviche recipe offers a fresh, zesty, and sustainable way to enjoy a delicacy while helping to protect Bermuda’s marine environment.
Ingredients
1 pound fresh lionfish
1/4 tsp black pepper
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/2 tsp salt
1/4 red onion, diced small.
1/2 fresh jalapeño, diced small
2 medium tomatoes, diced
1 avocado cut into small cubes
1/4 cup cilantro leaves, roughly chopped
2 tbsp extra virgin olive oil
Instructions
Cut the lionfish into small cubes.
Combine with the juices of the orange and lime. Let stand 3-5 minutes
Add to a bowl with onion, jalapeño, tomato, and pepper. Gently toss, then set aside for 5 more minutes.
Sprinkle over salt, then add avocado, coriander and olive oil.
Gently stir, then serve immediately with corn chips, fried plantains or another chip of your choosing!
