IN THE GALLEY
Lionfish Ceviche
Lionfish Taco
Lionfish meat
spicy Pico de Gallo
Taco shells
Black Beans
1 lb. Fish fillet
2 Avocados
1 Onion
1 Tomato
¼ Cup fresh juice of: lime,
lemon, grapefruit, and
orange
¼ Cup chopped jalapeno
¼ Cup ketchup
¼ Cup chopped cilantro
¼ Cup scallion
2 Tablespoons chopped
garlic
1 Tablespoon sriracha
salt and pepper to taste
You can make ceviche with many species of
fish, but lionfish are delicious in this dish with
their white, buttery meat. This recipe uses citrus acid to cook the meat.
It’s very important to remember that lionfish
are poisonous even after they are dead.You can
cut off all the fins with a pair of scissors before
starting to fillet, if you want to be extra careful.
You remove the fillets like any other reef
fish, and remove the ribs so that there are no
bones. Cut the meat up into chunks about the
size of dice and soak it in the citrus juices for
15 minutes, while you cut up the other ingredients. Add chopped onion, tomato, avocado, jalapeño, garlic, scallions, and cilantro, then add fish,
ketchup, salt, pepper, and sriracha.
Add more citrus juices if needed. Serve with
corn chips or pita chips, serves 4-6 people.
Page 6
Olive Oil
shredded Cheese
Blackened seasoning
sour Cream
shredded Lettuce
Preparation: Use soft flour or crunchy corn tortillas. Spice lionfish filets with blackened seasoning.
Cooking: Sear on a hot pan with olive oil as you
would any fish. Place lionfish in tortilla.
Add shredded lettuce, home made spicy pico de
gallo, warmed black beans, shredded cheese, top
with sour cream.