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Lionfish Ceviche

A recipe by Hanna Allen

Difficulty Level: Easy

Prep Time: 15 minutes

Rest Time: 30-60 minutes

Total Time: 1 hour+

Serves: 4/8

Lionfish Ceviche by Hanna Allen
Download PDF • 339KB

Utensils Needed:

  • knife

  • chopping board

  • lime juicer

  • bowl container


  • 400g skinless lionfish fillets

  • 1/3 cup lime juice (4-5 juicy bajan limes)

  • 3 tsp salt

  • 1 cucumber

  • 1 green sweet pepper

  • 1 red or yellow sweet pepper

  • mild fresh chili

  • ¼ red onion (diced)

  • ½ peeled carrot

  • crackers to serve

  • optional- mango slices or cilantro/chadon beni to serve


Step 1

Cut fish into small pieces as desired, I prefer to have some smaller and some larger ones.

Place in a bowl and add lime and salt.

Step 2 Remove seeds from the sweet and chili peppers. Cut into small dices. Remove seed and skin from cucumber, then cut into small dices. Add cucumber, peppers and onion to fish mix.

Use peeler to slice off thin pieces of the carrot and then chop into small pieces. Add to fish mix. Stir everything together and reserve in fridge or cooler until fish turns whitish colour.

Serve with crackers and enjoy!


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