Swordfish Ceviche

5 from 1 vote


  • 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


  • 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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