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Swordfish Ceviche

Type: Fish
Serves: 1 people

Recipe Ingredients

12 oz 340gSwordfish - skin and dark meat removed
1 cup 237mlFreshly squeezed lime juice - plus
1 tablespoon 15mlFreshly squeezed lime juice
1 tablespoon 15mlRed onion - diced (small)
2 tablespoons 30mlTomatoes - cored, seeded, diced (medium)
1/2 cup 118mlFreshly squeezed orange juice
1/2 cup 118mlTomato juice
1 1/2   Jalapeno chiles - stemmed, seeded, and finely chopped
2   Oregano - leaves only - chopped
1/4 cup 59mlOlive oil
1/2 cup 118mlSmall green olives
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly ground black pepper
3   Bay leaves
  Lettuce leaves for serving - optional

Recipe Instructions

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.

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.

Serve cold in chilled glasses or on lettuce lined plates.

This recipe yields ? servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) - Downloaded from their Web-Site -


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