Sustainable Ceviche Recipe

tortugaHi Chefs, as you know BIG CHEF has sponsored the Green Gourmet during the Tortuga Music Festival with YUMMY sustainable Mediterranean Ceviche for the past four years! This year we decided to share our recipe for you to enjoy at home. This ceviche is great because it uses an invasive species: the lionfish as one of the main ingredients.

The Lion fish is a predator reef fish that originates in the Indo-Pacific Oceans. However, in recent years they have invaded the West Atlantic Oceans. In South Florida lionfish are taking over by eating the native fish and have rapidly reproduced. Since they are not native to the coasts of

the Atlantic Ocean they have no predators and can eat 90% of their body weight.

As a Tortuga co-host, the Guy Harvey Ocean Foundation’s role is to organize and manage the Conservation Village, a concert-site gathering of organizations dedicated to marine conservation. Green Gourmet is where Big Chef and other local chefs create and pass out dishes made of sustainable seafood. Sustainable seafood is fish or crustacean that is not on the over fish list.

This ceviche recipe is not only easy to create but a way that you can help out in bringing awareness to sustainable seafood and fighting back the invasive species.



1/2 lb Grouper

1/2 lb Shrimp

1/2  Lionfish fillet

1 tsp fresh minced Ginger

2 Green onions thinly sliced

1 tbsp of Lime zest

2 tbsp minced basil

1 small Onion diced

1 Green bell pepper cubed

2 Tomatoes cubed

1 tbsp Honey

1 cup Lime juice, freshly squeezed

1/2 cup Orange juice, freshly squeezed

2 tbsp Olive oil

Salt and Pepper to taste


Cut lionfish, grouper and shrimp into small cubes.

Mix all ingredients together in a large bowl and leave to marinate for two hours before serving. Serve it best with toasted Pita triangles.





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