The first mysterious rays of sun rose over the Caribbean at 5.30am this morning, reflecting its warm violet hues as they danced upon the soft waves of the unusually calm surface of the sea. Upon the horizon, approximately 50 meters or so, it was easy to see the splash of the waves as they broke gently upon the Sian Ka’an coral reef that lies beneath in the shallow waters.
From the shoreline, as I stood with my feet lapped by the waves waiting for the local fishermen to arrive, I could see shoals of fish, thanks to the incredible water clarity this morning. The tide was slightly lower too, which made it easier to see the fascinating underwater marinelife.
The local fishermen brought lion fish filet to sell, which is a delicious tasting fish that has become an unfortunate pest in the Caribbean, owing to its invasive nature and threat to other species. Thankfully, this fish is particularly delicious, and so its culling is a worthy pastime. With this lionfish, I will prepare a fresh ceviche lunch, using the simple recipe I will share with you below:
- 1/2 kilo lion fish fillet (chopped into small squares).
- 1/2 onion (finely chopped).
- The juice of 10 green lemons or limes.
- 5 red tomatoes (chopped into small squares).
- 4 sprigs of cilantro (finely chopped).
- Salt and pepper to taste.
- 5 tablespoons olive oil .
Mix all the ingredients together in a container making sure that the lemon covers all the ingredients. Add habanero chile to taste and serve with tortilla chips.