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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
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  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
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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??

cevicheswordfish2

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pineapple + mango swordfish ceviche

A light fresh ceviche that is paleo and whole30 compliant
Prep Time15 mins
Cook Time7 hrs
Total Time7 hrs 15 mins
Course: Dinner
Cuisine: Paleo Whole30
Servings: 4 -6
Author: the whole smiths

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
did you make this recipe?Tag @thewholesmiths on Instagram

michelle1-300x112

Swordfish Ceviche with Mango and Pineapple

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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.

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Comments

  1. kristin M says

    May 4, 2015 at 4:50 pm

    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!!!!

    Reply
    • Michelle says

      June 1, 2015 at 3:29 pm

      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

      Reply
  2. Kelly @ The Nourishing Home says

    May 7, 2015 at 12:13 am

    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! 🙂

    Reply
    • Kelly @ The Nourishing Home says

      May 7, 2015 at 12:14 am

      And P.S, your a Smith too – no wonder you’re awesome! LOL! 🙂

      Reply
  3. Amanda says

    May 12, 2015 at 10:42 pm

    MMMMMMM you cant go wrong with ceviche, this looks fab!!!

    Reply
  4. Julie @ Tastes of Lizzy T says

    May 13, 2015 at 7:48 pm

    I love how colorful and fresh this looks!!

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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