The Whole Smiths.

whole eating + happy living

pineapple + mango swordfish ceviche

I don’t know about you guys, but ceviche has always scared me. I mean… the fish gets cooked with just the acid of the citrus? Reeeeally? I was dubious. I always assumed it was someone else’s version of “cooked”. Like it was still going to be a bit slimy and fishy without the chic-ness of it being sushi.

But guess what? I was wrong! Totally wrong. It really does cook the fish through. And it’s delicious. It is my favorite way by far to enjoy fish on a nice day now. It’s also crazy easy. I don’t know why I just assumed I needed some fancy technique I could only learn at Le Cordon Bleu or something. I assume a lot I guess, note to self to stop doing that.

Guys, you literally chop it into tiny pieces, bathe it in lime and lemon juice and refrigerate. That’s it! That.is.it. Then you add in your favorite other flavors. This time I used some bright citrus / tropical notes with it.

You can serve it up with plantain chips or nothing but a fork if you’re doing a whole30.

Have you made ceviche before? What are your thoughts on it? Am I the only baby around here that was afraid to dig in and try it out??

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pineapple + mango swordfish ceviche

Prep

Cook

Total

Yield 4 -6

A light fresh ceviche that is paleo and whole30 compliant

Ingredients

  • 1/2 lb uncooked swordfish
  • 1/2 lb uncooked shrimp
  • 1/4 C. red onions thinly sliced
  • 2 mangoes cubed
  • 1 cup of freshly chopped pineapple
  • 1 red pepper diced
  • 1/2 poblano pepper finely chopped
  • 1/4 C. chopped cilantro
  • 6 limes
  • 2 lemons
  • 1 orange
  • plantain chips for serving
  • salt to taste

Instructions

  1. Cut shrimp and swordfish into small 1/4 inch pieces
  2. In a large stainless steel bowl, combine fish, onions and juice from lemons, limes and orange
  3. Refrigerate for 7 hours
  4. Drain fish on onions in colander
  5. In a separate bowl, combine fish with mango, pineapple, red pepper, poblano pepper and cilantro
  6. Toss to coat evenly and serve with plantain chips

Courses dinner

Cuisine paleo / whole30

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Dinner, Lunch, Sides + Salads

Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

6 thoughts on “pineapple + mango swordfish ceviche

  1. Hi Michelle,
    I’ve been a baby too and am so glad to see you explain how the magic happens. Your recipe says swordfish but the directions say halibut. Can you use either? What about other fish? Thanks so much for sharing this warm weather dish just as warm weather has arrived!!!!

    1. Hi Kristin, sorry I somehow missed your comment! You can use either! This specific recipe was for Swordfish so I’ll go back and change it, thanks for noticing!! xo

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