Swordfish Ceviche

Swordfish Ceviche
Staff Writer
Swordfish Ceviche
Asia de Cuba
Swordfish Ceviche

Here's a delicious take on ceviche, with delicious swordfish marinated in a Southeast Asian-inspired blend of spices. Serve this up at the next backyard grilling party for a refreshing appetizer that's sure to impress guests.

See all swordfish recipes.

1
Servings
948
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • 1/2  Teaspoon  Sriracha
  • 1/2  Cup  lemon juice
  • 1/2  Cup  passion fruit purée
  • 4  Tablespoons  lemon oil
  • 1/4  Cup  canola oil
  • 4  Tablespoons  Madras curry powder

For the ceviche

  • 1  Tablespoon  whole coriander seeds
  • 1/4  Cup  finely diced swordfish
  • 4  Tablespoons  sliced scallions
  • 4  Tablespoons  red bell pepper, diced finely
  • 1/2  Cup  boniato, diced finely and blanched
  • 1/2  Cup  passion fruit meat
  • 1  Tablespoon  fried capers

Directions

For the marinade

In a bowl, whisk together the Sriracha, lemon juice, passion fruit purée, and lemon oil and set aside. Heat the canola oil in a heavy-bottomed saucepan over medium heat.

When the oil is hot add the curry powder and stir continuously, toasting until fragrant and oil droplets appear on top, being careful not to burn. Strain through a fine-meshed strainer lined with cheesecloth. Mix the curry with the passion fruit-lemon juice. Chill in the refrigerator.

For the ceviche

Place the coriander seeds in a shallow sauté pan and toast over low heat, stirred constantly to avoid burning. When done, seeds should start to pop and crackle. When cooled, they should pop in the mouth as if they had the texture of popcorn.

In a bowl, combine the swordfish with the scallions, red bell pepper, and 1 cup of the marinade. Let sit for 8 minutes. Place the boniato in the bottom of a bowl and top with the marinated swordfish. Spoon passion fruit around plate, and top with fried capers and toasted coriander seed.

Nutritional Facts

Total Fat
61g
87%
Sugar
30g
33%
Saturated Fat
7g
29%
Cholesterol
32mg
11%
Carbohydrate, by difference
93g
72%
Protein
25g
54%
Vitamin A, RAE
32µg
5%
Vitamin C, total ascorbic acid
94mg
100%
Vitamin K (phylloquinone)
96µg
100%
Calcium, Ca
605mg
61%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
36g
100%
Fluoride, F
4µg
0%
Folate, total
80µg
20%
Iron, Fe
13mg
72%
Magnesium, Mg
220mg
69%
Manganese, Mn
6mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
273mg
39%
Selenium, Se
24µg
44%
Sodium, Na
406mg
27%
Water
490g
18%
Zinc, Zn
4mg
50%

Swordfish Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Swordfish Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Swordfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.