Swordfish Ceviche

Ceviche is a dish in which fish is 'cooked' in lime or lemon juice with lots of other gutsy flavours. I love to serve it on a hot summer's day, but it's good at any time of year when you want something really interesting that doesn't contain any added fat.

Serves 4

This recipe is taken from How to Cook Book Three

Swordfish Ceviche
 1 lb 4 oz (570 g) skinned swordfish, cut into ½ inch (1 cm) cubes
 8 oz (225 g) tomatoes, preferably yellow
 6 oz (175 g) red onion (about 1 medium onion), peeled and very thinly sliced
 1 fat clove garlic, finely chopped
 ½ oz (10 g) chopped fresh coriander leaves, plus 1 tablespoon coriander leaves to garnish
 1 tablespoon chopped fresh mint leaves
 juice 6 limes (about 6 fl oz/175 ml)
 1 teaspoon black peppercorns, crushed
 1 teaspoon sea salt
You will also need a shallow serving dish with a base measurement of 6½ x 8 inches (16 x 20 cm).


Begin by skinning the tomatoes. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or 15-30 seconds if the tomatoes are small), remove them from the water and slip off their skins (protecting your hands with a cloth if they are hot).

Then cut them in half, squeeze out the seeds and cut them in half again to make quarters.

Next, layer the swordfish, tomatoes, onion, garlic, and chopped coriander and mint leaves in the serving dish, sprinkling with the salt and freshly crushed black pepper.

Now simply pour over the lime juice and press down with your hands so that everything is well covered with juice.

Then cover the dish with clingfilm and refrigerate for 12 hours, turning the fish over once during that time.

Serve with salad leaves and garnished with the remaining coriander

PER SERVING: 187 kcal, Fat: 6.2 g; Saturates: 1.3 g; Protein: 27 g; Carbohydrate: 6.2 g.

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