Lionfish Ceviche in a Tequila Marinade

About a week before Costa Rica, I entered a recipe contest by Dos Equis with the full confidence that this recipe would at least make it to the voting round. All to win a culinary adventure to Oaxaca, Mexico. Apparently I didn't follow the "contest rules for entry exactly" so I didn't make it to the next round. At least this is what I am telling myself.

Either way the contest was to submit a unique or interesting recipe that you don't often see or get to experience. Below is what I submitted. Also you can follow the link at the bottom to see those that did make it to the voting round.

This is a very simple dish if you have access to the ingredients, mainly the lionfish. To make it all you need is:

Lionfish (cut into pieces, size is your preference but you don't want to go too large)
Red bell pepper
Jalapeño pepper
a silver Tequila- (2-3 ounces should be enough depending on how much fish you have)
Onions (sweet or red, once again your preference)
Limes (many, you need the juice. Don't you dare use the already squeezed lime juice )
Cilantro
Salt and pepper to taste

Prep:  Mix everything together........
Chill in refrigerator or cooler  for 20-25 minutes.
Eat with tortilla chips or the like.

If you don't know much about lionfish or how they taste, check out the video below. The best part about lionfish is that it is a guilt free fish. By taking as many as possible, you are not hindering conservation efforts, in fact you are helping to remove a species that shouldn't be here.

For those of you new to ceviche, the lime and (in this recipe) tequila "cook" the fish. So no heat or prepping, just mix, chill and eat.

I haven't really spent a whole lot of time making ceviche and I'm sure my Peruvian friends may have a thing or two to add to this. So I want to know what you all think about this or if you have any suggestions.

Brett

for the dishes deemed "worthy" for voting: http://rewards.dosequis.com/recipes/