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Puerto Rico · Lionfish

Puerto Rican Lionfish Ceviche

Ceviche de Pez León

Down at La Parguera the divers spear lionfish by the bagful, and the sweet, firm white meat makes some of the best ceviche on the island. Lime, ají dulce and culantro keep it pure Boricua.

  • Prep 25 min + 30 min in lime
  • Cook No cooking
  • Serves 4
  • Level Easy
Photo: Jorge G. Mori · Public domain
Served with: Puerto Rican Plantain Chips ↓En Español

Ingredients

Tap each item as you gather it.

For the ceviche

To serve

Method

Step by step, the way it is done on the island.

  1. Cut the fish. Run your fingers over the fillets to find any pin bones. Cut the fish into ½-inch (1 cm) cubes and put them in a glass or ceramic bowl.
  2. Cure in lime. Add the salt and the lime juice; it should just cover the fish. Stir, cover and refrigerate 20–30 minutes, until the cubes are white on the outside and still a little glossy in the center.
  3. Rinse the onion. While the fish cures, soak the onion slices in cold salted water for 10 minutes, then drain. This takes the sharp bite out.
  4. Mix. Pour off about half the lime juice. Fold in the onion, ají dulce, garlic, culantro and olive oil. Taste for salt.
  5. Serve cold. Spoon into glasses or small bowls, top with avocado and a few drops of pique, and serve right away with platanutres for scooping.

On the side

The side dish that belongs with it, full recipe included.

Puerto Rico

Puerto Rican Plantain Chips

Platanutres

Green plantain shaved paper-thin and fried into crunchy, salty chips. Puerto Ricans snack on them at the kiosks of Piñones while the fish fries.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy

You need

  • 2 large green plantains
  • Vegetable oil for frying
  • 1 tsp salt
  • ½ tsp garlic powder (optional)

How to make it

  1. Peel. Cut off the ends of the plantains, slit the skin along the ridges and pry it off.
  2. Slice thin. Slice the plantains lengthwise or on a long diagonal as thin as possible, under ⅛ inch (2–3 mm), using a mandoline or vegetable peeler.
  3. Fry. Fry in small batches in oil at 350 °F (175 °C) for 2–3 minutes, stirring so they do not stick, until golden and crisp.
  4. Season. Drain on paper towels and toss right away with the salt and garlic powder. They keep crisp for a day in a closed container.

Photo: Scott Ehardt · Public domain

More ways to cook Lionfish

Same fish, a different corner of the sea.

Larnaca, CyprusPan-Fried Lionfish with Garlic Potato Dip
Galicia, SpainGriddled Lionfish with Garlic-Paprika Oil
Nassau, BahamasBahamian Lionfish Fingers