Swordfish Ceviche with an Asian Flair

By • July 15, 2010 14 Comments

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Author Notes: Ceviche (also known as seviche and cebiche) is a dish made by marinating fish and/or seafood in an acidic liquid which "denatures" the protein and "cooks" it without any heat. You can make ceviche with any firm white fleshed fish or seafood...swordfish works very well. In this version, I've veered away from the typical Latin American flavors and used a few Asian ingredients instead; use sustainably harvested swordfish, if possible.


Serves 4-6

  • 1 pound wild swordfish steaks, rinsed, dried and cut into 1 inch cubes
  • 1/2 cup fresh lime juice
  • 1 large tomato, diced
  • 1 cup cucumber, diced (I used homegrown kirby cucumber)
  • 1 shallot, peeled and minced
  • 1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy)
  • 1 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons brown sugar
  • pinch of red pepper flakes, plus more to taste
  1. Place fish pieces and lime juice in a covered plastic or glass container in the refrigerator. Allow to marinate overnight (or for at least 8 hours), stirring several times, if necessary, to make sure all of the fish is covered.
  2. When fish turns white/opaque, drain off and discard the marinade. Combine the fish with the tomato, cucumber, shallot, chile pepper, cilantro and olive oil in a medium bowl.
  3. Whisk rice vinegar with fish sauce and brown sugar and pour over the fish. Add a pinch or two of red pepper flakes. Mix well and chill for 1-2 more hours before serving, garnished with a bit more red pepper flakes, if desired.

More Great Recipes: Entrees|Fish & Seafood|Steak|Cucumbers

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