Lionfish is a very tasteful fish and can be eaten as sashimi, ceviche and cooked. 

These are our favorite!


Ceviche mango

  • 2 lbs fresh lionfish, cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 cup of fresh squeezed grapefruit juice
  • 1/2 red onion, finely diced
  • 1 serrano chili, seeded and finely diced
  • Bit of salt
  • Bit pepper
  • One Mango chopped in pieces
  • Cilantro
  • Tortillas or tortilla chips



Baked in sAMBAL

  • Lionfish Fillet
  • Sautee the lionfish with real salted butter
  • And Sambal Manis
  • Bake in a hot frying pan 
  • Serve with salad
Lionfish wings


  • Lionfish Wings
  • 1 cup all purpose flour
  • 2 tbsp fish seasoning
  • ⅛ tsp ground red pepper
  • bit beer
  • vegetable oil for deep frying
  • lemon wedges
  • chopped parsley
  1. Heat the oil to 350F. In a bowl, combine the flour, fish seasoning and red pepper. Add the beer and stir until you have a thick yoghurt-like consistency.
  2. Dip the wings in the batter and fry in batches until browned and crispy, about 5 minutes. Drain on paper towel, squeeze over some fresh lemon juice and chopped parsley. Serve immediately with homemade tartar sauce or lime mayo.