Swordfish Ceviche

Ingredients

12 ounces Swordfish, skin and dark meat removed
1 cup Freshly squeezed lime juice
1 tablespoon Freshly squeezed lime juice
1 small Red onion, diced
2 mediums Tomatoes cored, seeded, diced
cup Freshly squeezed orange juice
Jalapeno chiles, stemmed, seeded, and finely chopped
2 bns Oregano - leaves only, chopped
cup Small green olives
1 teaspoon Salt
teaspoon Freshly ground black pepper
3 Bay leaves
Lettuce leaves for serving, optional

Preparation

1
Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice.
2
Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves.
3
Serve cold in chilled glasses or on lettuce lined plates.

Tools

 



Yield:

1.0 servings

Added:

Sunday, February 14, 2010 - 12:21am

Creator:

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