Asian Inspired Ceviche
Serves 4-6
Servings: 0
Ingredients
- * 1 pound wild swordfish steaks sustainably harvested, if possible, 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
Instructions
- 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.