astray recipes: Swordfish ceviche

Categories: Toohot09
Yield: 1 servings

Measure	Ingredient
12 ounces	Swordfish; skin and
	; dark meat removed
1 cup	Freshly squeezed lime juice; plus
1 tablespoon	Freshly squeezed lime juice
1 small	Red onion; diced
2 mediums	Tomatoes; cored, seeded, diced
½ cup	Freshly squeezed orange juice
½ cup	Tomato juice
1½	Jalapeno chiles; stemmed, seeded,
	; and finely chopped
2 bunches	Oregano - leaves only; chopped
¼ cup	Olive oil
½ cup	Small green olives
1 teaspoon	Salt
½ teaspoon	Freshly ground black pepper
3	Bay leaves
	Lettuce leaves for serving; optional

Cut swordfish into ½-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.

Recipe 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

swordfish ceviche