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Swordfish Raspberry Ceviche

Swordfish and Raspberry Ceviche


  • Author: Azlin Bloor
  • Prep Time: 15
  • Total Time: 15
  • Yield: Serves 4 1x

Description

Classy Swordfish, Raspberry and Ají Limo Ceviche with so many aromas and flavours going on – tart, sweet, spicy and grassy. Ready in 15 minutes!


Scale

Ingredients

  • 300g/10.5oz swordfish
  • 8 fresh raspberries
  • 1 medium tomato
  • 2 sprigs of fresh coriander leaves (cilantro)

Marinade

  • juice of 3 limes
  • 8 raspberries
  • 1 small clove garlic
  • 12 ají limo (or any chilli, jalapeño is fine)
  • 2 spring onions (scallions)
  • generous pinch of salt
  • freshly ground black peper

Instructions

  1. Let’s make the marinade first by crushing the raspberries with a fork in a small bowl.
  2. Mix about 1 tbsp of the lime juice with the crushed raspberries and strain this whole mix using a medium mesh strainer into a medium sized bowl.
  3. Add the rest of the lime juice in.
  4. Now chop the garlic up finely and add to the lime and raspberry juice.
  5. Chop the chilli up, not too finely, so that you can see it and taste it in the ceviche, as in the image.
  6. Slice the spring onions up into thin rounds and place the whole lot into the marinade juice.
  7. Add the salt and a very light sprinkling of freshly ground black pepper.
  8. Taste the marinade, add more salt if you think it needs it. Set aside in the fridge.
  9. Quarter the 8 remaining raspberries up.
  10. Chop the tomato up into tiny pieces.
  11. Time to prepare the fish. Using a sharp knife, cut the fish up into little cubes, making sure to get rid of any dark flesh. I usually reserve the dark flesh for cooking with, I toss it in soups or stir fries.
  12. Pat the fish cubes dry if they’re wet and put the whole lot into the ceviche marinade.
  13. Toss the whole lot thoroughly but gently, making sure all the pieces are fully coated.
  14. Cover and place in the fridge for 5 minutes.
  15. To serve, divide into 4 portions, drizzle with the ceviche marinade (the leche de tigre) and scatter some chopped up coriander all over with a light hand.

  • Category: Appetizer
  • Method: Easy
  • Cuisine: Latin American (Peruvian)

Keywords: ceviche, fish, appetizer, amuse-bouche