It’s incredibly rewarding to use ingredients that you’ve caught yourself. This ceviche was made from lionfish caught right from the ocean (see last post). Serve it in a wine glass for an extra classy touch.
lionfish, cut into small chunks
1 small onion, sliced
1 small tomato, sliced
1 splash white rum, optional
Place the lionfish, onion and tomato in a small bowl and add enough vinegar to cover the contents. Add the juice of the lime, a splash of rum if you like, a sprinkling of salt, and drizzle in olive oil. Place the bowl in the fridge and let sit for at least 30 min. The dish is ready when the fish flesh has been cooked by the acids. When ready, spoon out the contents into a serving glass or small dish and pour in some of the liquid. Enjoy!