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Swordfish Ceviche

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.



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


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.