Sylvia's Lionfish Ceviche


1/2 pound Lionfish, cut in 1/3 - 1/2" dice
1 small tomato, seeded and finely chopped
1/4 cup finely chopped green pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
2 scallions, white and green parts, thinly sliced on the diagonal
1 - 2 tablespoons minced jalapeño (optional)
1/4 teaspoon salt, to taste
pinch of ground black pepper, to taste
1/4 cup lime juice
2 tablespoons seasoned rice vinegar (mirin or white vinegar may be substituted)


Mix lionfish, tomato, green pepper, red onion, cilantro, scallions, jalapeño (if using), salt and pepper in non-reactive bowl (glass or plastic).
Pour lime juice and vinegar over mixture and stir well. You may add more lime juice, if needed, to cover.

Refrigerate overnight, stirring occasionally. Stir well before serving, tasting and adding more salt and/or pepper, if necessary. Drain well and serve on a bed of lettuce or in a wine glass, with tortilla chips or rice crackers.
Garnish with avocados, cilantro and/or sliced lime.

*Substitute Red Snapper, Halibut or Shrimp for the Lionfish