Swordfish Ceviche
A classic South American dish with swordfish, fresh veggies, and lime juice
Servings: 6 servings
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.