- juice of fresh lemons
- olive oil
For this recipe lionfish we will choose must be very fresh. With a pair of scissors, cut the spines, rays and the fins, scrape the scales and fillet the fish, removing the skin. With a carving knife cut the fillets into very thin slices or cubes. Then add the salt and marinate these slices in lemon juice. The ratio of lemon juice to salt should be about 10: 1. The bowl in which we will marinate the fish must be deep enough so that the juice covers it. Cover the bowl with cling film, place it in the fridge and let the fish marinate in the juice. The marinating time depends on the desired taste result but also on the way in which we have cut the fish. Depending on cut, the fish needs to remain in the marinade for 15 to 60 minutes in order to be “cooked”. Alternatively, we can flavor the marinade with garlic and/or chili and/or ginger. At the end of the marinating, strain the fish and serve adding olive oil and pepper.