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Name: Swordfish Ceviche
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 12 oz Swordfish; skin and; 1 tb Freshly squeezed lime juice; 1/2 ts Black Pepper freshly ground; ; dark meat removed; 2 bn Oregano - leaves only;; 2 md Tomatoes; cored, seeded,; 1/2 c Freshly squeezed orange; 1/2 c Small green olives; ; and finely chopped; 1 1/2 Jalapeno chiles; stemmed,; 1/2 c Tomato juice; Lettuce leaves for serving;; 1/4 c olive oil; 1 c Freshly squeezed lime juice;; 1 ts Salt; 3 Bay Leaves; 1 sm Red onion; diced

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INGREDIENTS

12 oz Swordfish; skin and
1 tb Freshly squeezed lime juice
1/2 ts Black Pepper ; freshly ground
; dark meat removed
2 bn Oregano - leaves only;
2 md Tomatoes; cored, seeded,
1/2 c Freshly squeezed orange
1/2 c Small green olives
; and finely chopped
1 1/2 Jalapeno chiles; stemmed,
1/2 c Tomato juice
Lettuce leaves for serving;
1/4 c olive oil
1 c Freshly squeezed lime juice;
1 ts Salt
3 Bay Leaves
1 sm Red onion; diced

Servings

INSTRUCTIONS

Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates. This recipe yields ? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Swordfish Ceviche

12 oz Swordfish; skin and 
1 tb Freshly squeezed lime juice 
1/2 ts Black Pepper freshly ground
  ; dark meat removed 
2 bn Oregano - leaves only; 
2 md Tomatoes; cored, seeded, 
1/2 c Freshly squeezed orange 
1/2 c Small green olives 
  ; and finely chopped 
1 1/2  Jalapeno chiles; stemmed, 
1/2 c Tomato juice 
  Lettuce leaves for serving; 
1/4 c olive oil 
1 c Freshly squeezed lime juice; 
1 ts Salt 
3  Bay Leaves 
1 sm Red onion; diced

Cut swordfish into 1/2-inch squares. In non-metallic container combine the  fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.  Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl  combine swordfish with 1 tablespoon lime juice and the remaining  ingredients. Toss well and chill for at least an hour or as long as  overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce  lined plates. This recipe yields ? servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    08-19-1996    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (632g)
Recipe Makes: 1 servings

Calories: 251
Calories from Fat: 135 (54%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 334.2mg		12 %
Potassium 690mg		18 %
Total Carbohydrate 32g		9 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 26.5g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 251

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hot & spicy olive oil onion red onion orange oregano tomato lettuce lime seafood-other contains-white-meat nut-free gluten-free red-meat-free contains-fish shellfish-free dairy-free Edit Tags

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