Sometimes my local store has the most perfect fresh fish. You know what I mean…. pink or white and glossy. No flaws, no bruises. Those days when I come in at just the right time I think Ceviche.
Unlike grilling, which I happen to love. Ceviche cooks the fish by fruit acid, not heat. It’s amazing, chemistry in action.
The acids leave the pure flavor of the fish behind, unmasked by grilling, spices, or sauces. Add a few fresh ingredients, some tortilla chips and oh, some guacamole. It’s the perfect pure light meal.
What could be more perfect on a hot day?
Fresh Swordfish Ceviche
- 1 – 2 lbs. fresh Swordfish, cubed in 1/2 inch pieces
- 1 cup lemon juice
- 1/2 cup lime juice
- 1 small red onion, diced
- 2 – 3 large ripe tomatoes, diced
- 1 bunch cilantro, chopped
- tortilla chips or tostada shells
- Combine the cubed swordfish, lemon and lime juices in a large bowl. Sprinkle with 1/2 tsp. of salt and pepper. If the fish is not completely covered by the juice you will need to stir it so that the citrus acids will reach all the surfaces.
- Add diced red onion, stir to combine.
- Cover and refrigerate for 45 to 60 minutes, stirring every 15 minutes until all of the fish is opaque white and no longer pink.
- Once the meat is firm and the acids have “cooked” the fish, drain off some of the citrus juice. Add the diced tomato and cilantro. Taste and add more salt if needed.
- Serve cold with chips and guacamole or diced avocado.
No Stove or grill needed!