Swordfish Ceviche

Recipe Ingredients

12 oz	340g	Swordfish - skin and dark meat removed
1 cup	237ml	Freshly squeezed lime juice - plus
1 tablespoon	15ml	Freshly squeezed lime juice
1 tablespoon	15ml	Red onion - diced (small)
2 tablespoons	30ml	Tomatoes - cored, seeded, diced (medium)
1/2 cup	118ml	Freshly squeezed orange juice
1/2 cup	118ml	Tomato juice
1 1/2		Jalapeno chiles - stemmed, seeded, and finely chopped
2		Oregano - leaves only - chopped
1/4 cup	59ml	Olive oil
1/2 cup	118ml	Small green olives
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly 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.

Source:
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 - http://www.foodtv.com

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