Swordfish ceviche

Yield: 1 servings

Measure Ingredient
12 ounces Swordfish; skin and
\N \N ; 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 \N Jalapeno chiles; stemmed, seeded,
\N \N ; 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 \N Bay leaves
\N \N 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@...


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

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