Swordfish Ceviche Recipe
- by Omaha Steaks
- Last updated Jul 18, 2024
Whether you are searching for a sea-worthy appetizer to replace your go-to corn chips dip or for a unique entrée that’s picture-perfect when served upon a bed of shredded lettuce, this swordfish ceviche recipe of the Latin American classic is a refreshing change of pace for every appetite! And if you are a fan of leftovers, get ready to rejoice because this veggie-rich and sea-riously delicious dish last up to three days in the refrigerator!
Why We Love This Omaha Steaks Seafood Recipe
It takes a lot of quality ingredients to whip up the perfect ceviche – from fresh-squeezed lime juice and just the right amount of sugar to a vegetable medley of peppers, corn, and more – but the success of this dish rests on selecting the highest-quality swordfish. And you’re in luck, because we’re preparing this ceviche with ocean-fresh Omaha Steaks Swordfish Steaks! Responsibly sourced and packed with protein, this feel-good seafood is wonderfully firm and flaky and delivers a mildly sweet flavor you will not be able to get enough of. This steak-like seafood is flash-frozen at its peak to ensure a “better-than-fresh” experience that you simply will not find anywhere else.
Before You Start
Safely thaw your firm and flaky Omaha Steaks Swordfish Steaks either overnight in the refrigerator or by placing sealed bags in cold water for 30 minutes or until completely defrosted via our quick-thaw method.
Tools You will Need Before You Start
- 1 Deep Marinating Dish
Omaha Steaks Products Featured in This Recipe
Swordfish Ceviche
Ingredients
Ingredients
- 1 6 oz. box of 4 Omaha Steaks Swordfish Steaks thawed, skinned, and cut into 1/2" pieces
- 1 1/2 cups fresh-squeezed lime juice
- 1/2 teaspoon sea salt
- 1/2 cup poblano peppers, cut into 1/4" cubes
- 1/2 cup red bell peppers, cut into 1/4" cubes
- 1/2 cup yellow bell pepper, cut into 1/4" cubes
- 1/2 cup red onion, cut into 1/4" cubes
- 1/2 cup tomatoes, diced
- 1/2 cup corn kernels cut off the cob
- 1/4 cup cilantro, finely chopped
- 1/4 cup seasoned rice wine vinegar
- 1/2 cup chili sauce
Instructions
- In large dish, cut swordfish into 1/2-inch pieces.Combine fish and 1 cup of lime juice. Mix well and allow to marinate for 30-45 minutes in the refrigerator.
- Drain and discard lime juice. Transfer fish to a mixing bowl.
- Combine swordfish with remaining 1/2 cup of lime juice and remaining ingredients. Mix well and chill for 2 hours.
- Serve chilled and finish with a drizzle of olive oil and cracked black pepper.
More Seafood Recipes and Tips
Omaha Steaks Seafood
Responsibly sourced from oceans around the globe and always delivered frozen fresh for the greatest seafood experience any time you wish.
