Print Recipe

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