Lion Fish Ceviche
Starters from Issue 2 - Summer 2018
Chef ’s notes…So, my ceviche is or was thought up from a souse point of view. Basically I make a pickle and then add my fish then the fresh herbs.
Serves # 5-7
4 lb lion fish filleted, skinned and pin boned
½ red onion
½ cup finely chopped chives
½ cup parsley
½ cup cilantro
1 to 2, teaspoon diced hot peppers…. This depends on you, I aint getting in that!
1 tablespoon salt…may need more to taste
3 bajan cucumbers
½ cup freshly squeezed lime juice
Method
- Firstly, get all of the ingredients out in front of you so you can work smoothly. You will also need a chopping board and a large mixing bowl…Oh yes, a sharp knife too! First you have to make a pickle. So take the cucumber, slice in half lengthways and de-seed it. Then cut into a small dice, please do not grate it as this bruises the cucumber and turns the pickle an off colour and taste. Add this to the bowl. Add your salt to this and stir.
- Then finely dice your red onion, and add you hot pepper, chive and lime juice. Stir this again and allow to sit for at least 10 minutes.
- Now the base of the pickle is done. Take your lion fish fillets and thinly slice and add to the pickle. Gently stir into the pickle and allow to sit for ten minutes to cook. Now add your parsley and cilantro and check for seasoning…Does it need more salt, more hot pepper or lime?
