Coconut Ginger Lionfish Ceviche

Coconut Ginger Lionfish Ceviche

The Catch – Domingo

Lionfish are an invasive species in Florida waters. Careless animal husbandry can lead novice aquarium hobbyists to release non-native species damaging our fragile reef ecosystems. Lionfish can be a plague on our reefs, no natural predators and an appetite for grouper and snapper fry can lead to diminished game fish and impacted fisheries – so harvest carefree!

Lionfish are venomous creatures – with hypodermic sharp hollow spines along their dorsal, anal, pectoral and pelvic fins. Trim these off with trauma shears and then prepare your fish without a worry! (Lionfish venom is protein based and deactivated by heat, if stung one of the best treatments is hot water, fill a container or place the affected body part in the direct stream coming off an outboard motor).

Being a venomous fish, I always approach harvesting lionfish with care and the respect they are due. Easiest method is a three prong pole spear and a container to house them in safely, I was sans both on this dive off of Biscayne. I was hunting mutton snapper and grouper with my Riffe 110, needing a bit extra range for those flighty muttons. I prefer to gig lionfish in these cases, so I don’t have to maneuver them off my flopper.

I dove down in easy, clear, South Florida waters to around 20 ft and poke my head into some coral heads to inquire after the residents. I spotted this nice ~10inch lionfish near the top of the opening, and managed an easy spear once I had unloaded my Riffe. After a 50 yard swim back to the boat (I prefer to stay close to my dive flag in these overcrowded waters) he was easy to dispatch and place in the cooler since he was not pushed past the flopper. Once we got back in it was easy to trim the venomous spines and work the filets out safely!

The Cook – Dena

Lionfish is a beautify mild and flaky fish that could be compared to snapper. These fish are often on the smaller size, so rather than planning out a great entree with a nugget sized filet (it’s fantastic fried too) why not make a delicious shareable appetizer! This recipe is quick, easy and super refreshing. It balances sweet coconut, herbaceous cilantro, and spicy ginger giving you a perfectly balanced bite.

The lime cures the diced fish in 10-15 mins giving the fish a soft melt in your mouth texture. This recipe is great as a shareable plate any time, but perfect for a day on the water. Bring the prepped leche de tigre with you and turn your fresh catch into an even fresher mid day snack… just don’t forget to pack your favorite tortilla chips.

Enjoy this Coconut Ginger Lionfish Ceviche Recipe:

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Coconut Ginger Lionfish Ceviche

by Domingo & Dena Salas

Light, tropical and fresh, packed with flavor, dial in the spice level to your preference! Great to prepare beforehand and bring out on the boat in case a midday snack is needed.

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Prep Time: 25 minutes mins

Cook Time: 12 minutes mins

Total Time: 37 minutes mins

Servings: 2

Equipment

• ▢
  Chef Knife
• ▢
  Cutting Board
• ▢
  Microplane

Ingredients

• ▢ 1 Lionfish
• ▢ 2 limes (juiced)
• ▢ 1 clove garlic (grated)
• ▢ ½ tsp grated ginger
• ▢ 1 tbsp finely diced red onion
• ▢ 1 tbsp chopped cilantro
• ▢ 2 tbsp Coconut water
• ▢ Pinch of sugar
• ▢ Salt to taste
• ▢ 1 Chili pepper (NOTE: This is up to you. Jalapeño, Serrano or Fresno are good fairly mild peppers, you can crank up the heat with some Habanero or Thai Chili. We used 1 Fresno, but use more or less based on your preference and tolerance. Whatever you pick mince it.)

Instructions 

• Juice the lime, grate the garlic and ginger, fine dice your onion, chop the cilantro, mince your pepper, and dice your Lionfish fillets.
• Combine all ingredients except your fish in a bowl to make the Leche de Tigre.
  2 limes

  1 clove garlic

  1/2 tsp grated ginger

  1 tbsp finely diced red onion

  1 tbsp chopped cilantro

  2 tbsp Coconut water

  Pinch of sugar

  Salt to taste

  1 Chili pepper
• Taste your marinade and make adjustments to your preference.
• 15 minutes before serving add the fish to the Leche de Tigre.
  1 Lionfish
• Mix occasionally, you should see the outside of the fish turn opaque. You’ll know it’s done when all fish is evenly opaque.
• Serve in a chilled shallow bowl with your favorite tortilla chips.

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