Serve this delicious, original fish ceviche appetizer at your next party!

Scott Noyes (pronounced ‘noise”) is the creator of this delicious homemade recipe. He lives in Sarasota and is self employed.

Scott is an avid spear fisherman. Although getting a swollen hand from being stung, he still targets lionfish!!! Scott loves to cook them for him and his wife, Irene.

Scott is known to be a warm hearted, thoughtful guy and was nice enough to share his original Ceviche recipe. Enjoy!

  • 1 pound of diced FRESH fish (grouper, hogfish, lionfish) no bigger than 1/2”
  • 1 C of lime juice (roughly ten limes)
  • Juice of one lemon
  • Combine in glass bowl
  • Cover refrigerated for 24 hours (stir occasionally)
    DRAIN (not rinse) and ADD:
  • Juice of one lemon
  • Juice of one orange (been know to use a cup of premium orange juice when in a pinch)
  • 1-1/2 T olive oil
  • 2 T champagne or rice wine vinegar
  • 1/2 C diced bell peppers (mix of green, red, yellow)
  • 1/2 C of diced deseeded tomato
  • 1/2 C of diced deseeded cucumber
  • 1/3 C of diced red onion
  • One deseeded diced jalapeño (and/or Serrano for MORE heat)
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Lg handful of chopped cilantro

Cover and refrigerate for a least 4hrs.
My experience is that if you want to double the recipe, DON’T, make TWO batches ..
Enjoy..

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