Eat the invaders

Lionfish ceviche, Italo-Americana style

Lionfish don't belong in the Atlantic, and they eat their way through reefs that can't fight back. So I hunt them. The good news is they're delicious, a mild, flaky white fish that's made for ceviche.

My twist is a little Italian. Lemon goes in with the lime, Calabrian chili brings the heat, basil sits next to the cilantro, and good olive oil finishes it off.

Brie cleaning a lionfish on the dock — Step two: clean it

Brie making an excited face over a bowl of lionfish ceviche — Step three: yum yum

Brie on a dive boat at sunset, holding up a lionfish on her spear — Step one: catch it

INGREDIENTS · SERVES 4

1 lb lionfish fillets, cut into ½ inch cubes
¾ cup fresh lime juice
¼ cup fresh lemon juice, plus zest to finish
½ red onion, finely diced
1 to 2 tsp Calabrian chili paste (or a jalapeño)
1 cup cherry tomatoes, quartered
½ cucumber, diced
A handful each of basil and cilantro, torn
1 avocado, diced
Good extra virgin olive oil
Salt to taste
Toasted crostini, or chips on the boat

HOW I MAKE IT

Put the cubed lionfish in a glass bowl and pour the lime and lemon juice over it. Every piece should be covered.
Cover and chill for 20 to 30 minutes, until the fish turns white and opaque all the way through.
Drain off most of the juice. Stir in the onion, Calabrian chili, tomato and cucumber, then salt it.
Right before serving, fold in the avocado and herbs. Drizzle with olive oil and zest some lemon over the top. Pile it on crostini, or grab the chips if you're still on the boat.

WATCH THE SPINESThe spines are venomous, even after the fish is dead. Clip them off with kitchen shears and wear puncture-resistant gloves while you clean. The meat itself is perfectly safe.