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.
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
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