Swordfish ceviche

1 servings

Ingredients

QuantityIngredient
12ouncesSwordfish; skin and
; dark meat removed
1cupFreshly squeezed lime juice; plus
1tablespoonFreshly squeezed lime juice
1smallRed onion; diced
2mediumsTomatoes; cored, seeded, diced
½cupFreshly squeezed orange juice
½cupTomato juice
Jalapeno chiles; stemmed, seeded,
; and finely chopped
2bunchesOregano - leaves only; chopped
¼cupOlive oil
½cupSmall green olives
1teaspoonSalt
½teaspoonFreshly ground black pepper
3Bay leaves
Lettuce leaves for serving; optional

Directions

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.