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Swordfish Ceviche

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Swordfish Ceviche

Swordfish Ceviche

Here is another rendition of ceviche using swordfish. It’s spicy, bright, and delicious.

Ingredients

  • Swordfish

  • Limes

  • Serrano Pepper

  • Manzano Pepper

  • Red Onion

  • Cilantro

  • Garlic

  • Olive oil

  • Salt (to taste)

  • Pepper (to taste)

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Directions

Start by chopping your peppers and onions (julienned), and smash a clove of garlic (but keep it intact so that it can be removed later).

Next, slice moderately thin slices of swordfish, and add it to a bowl with the juice of several limes (about 4-5 limes for 6-8 slices of swordfish), your chopped vegetables, and chopped cilantro. Season with a bit of salt and pepper, then cover and allow to marinate for 1 to 1.5 hours (you can go a bit longer if you like) in the refrigerator.

When the fish has become opaque, season with finishing salt, cracked pepper, and drizzle with a bit of olive oil.

You might also like this scallop ceviche recipe.

Scallop Ceviche
Dish and Photo by Adrian Rodriguez
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