Servings: 0
Ingredients
- 1 swordfish lb skin and blood line removed, cut into 1/2" pieces
- 1 1/2 cups freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 1-2 jalapeno peppers stemmed, seeded and finely chopped
- 1 medium red onion diced
- 2 medium tomatoes diced
- 1 large avocado peeled, pitted and diced
- 1/2 cup cilantro leaves only, chopped
- 1/4 cup olive oil
- 1/3 cup green olives pitted, chopped
- salt to taste
- freshly ground black pepper
Instructions
- Place swordfish pieces into a large glass bowl. Combine the fish, lime juice, and onion. Let marinate in refrigerator for 3-4 hours until fish no longer looks raw in center. Drain and discard lime juice. In a large bowl combine tomatoes, jalapeños, cilantro, green olives, and olive oil. Stir in the fish and season with salt and pepper. Add the orange juice, if too bitter you can add a bit of sugar. Toss well and chill. Just before serving gently stir in avocado.
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This a perfect recipe. It actually rivals the miso-glazed sablefish recipe.
I’ve made it twice; the second time I only marinated the swordfish in the lime juice for half the time; that was marginally better and obviously faster. Note that the small cubes of fish get BIGGER by maybe 40%!
I made one addition: about 2 Tbs of finely chopped homemade preserved lemon for the occasional kick since my WF jalapeños were pretty tame. Next up? Maybe a more interesting fish for a … fishier dish. I happen to love mackerel but that might be weird.
Thank you, Harbor Fish!!
Thank you Kit! Thanks for the input, preserved lemon does sound like an interesting addition! Red Snapper makes a great ceviche too.