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I call this lionfish ceviche recipe "Pico de Leon" since the dish is a cross between ceviche and pico de gallo. Prepare the ceviche as usual: Lionfish, onions, lime juice, cilantro and jalapeno. Just prior to serving add diced tomato (seeded) and several dashes of Tabasco to taste (I like the vinegar and brightness it adds to the flavor profile). Serve with saltine crackers or tortilla chips!