Swordfish Ceviche

Swordfish Ceviche

Swordfish Ceviche

Learning the basics of how to make ceviche is a fairly quick process, and here is a rendition of ceviche using swordfish. It’s spicy, bright, and delicious.


  • 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.


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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