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??
pineapple + mango swordfish ceviche
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
- Cut shrimp and swordfish into small 1/4 inch pieces
- In a large stainless steel bowl, combine fish, onions and juice from lemons, limes and orange
- Refrigerate for 7 hours
- Drain fish on onions in colander
- In a separate bowl, combine fish with mango, pineapple, red pepper, poblano pepper and cilantro
- Toss to coat evenly and serve with plantain chips
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!!!!
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
This looks absolutely amazing! So fun to find you through our paleo-primal group on FB. Looking forward to getting to know you better! And of course, trying this recipe! 🙂
And P.S, your a Smith too – no wonder you’re awesome! LOL! 🙂
MMMMMMM you cant go wrong with ceviche, this looks fab!!!
I love how colorful and fresh this looks!!