Classy Swordfish, Raspberry and Ají Limo Ceviche with so many aromas and flavours going on – tart, sweet, spicy and grassy. Ready in 15 minutes!
- 300g/10.5oz swordfish
- 8 fresh raspberries
- 1 medium tomato
- 2 sprigs of fresh coriander leaves (cilantro)
- juice of 3 limes
- 8 raspberries
- 1 small clove garlic
- 1–2 ají limo (or any chilli, jalapeño is fine)
- 2 spring onions (scallions)
- generous pinch of salt
- freshly ground black peper
- Let’s make the marinade first by crushing the raspberries with a fork in a small bowl.
- 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.
- Add the rest of the lime juice in.
- Now chop the garlic up finely and add to the lime and raspberry juice.
- Chop the chilli up, not too finely, so that you can see it and taste it in the ceviche, as in the image.
- Slice the spring onions up into thin rounds and place the whole lot into the marinade juice.
- Add the salt and a very light sprinkling of freshly ground black pepper.
- Taste the marinade, add more salt if you think it needs it. Set aside in the fridge.
- Quarter the 8 remaining raspberries up.
- Chop the tomato up into tiny pieces.
- 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.
- Pat the fish cubes dry if they’re wet and put the whole lot into the ceviche marinade.
- Toss the whole lot thoroughly but gently, making sure all the pieces are fully coated.
- Cover and place in the fridge for 5 minutes.
- 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