Name: Swordfish Ceviche
Ingredients: 12 oz Swordfish; skin and; ; dark meat removed; 1 c Freshly squeezed lime juice; plus; 1 tb Freshly squeezed lime juice; 1 sm Red onion; diced; 2 md Tomatoes; cored, seeded, diced; 1/2 c Freshly squeezed orange juice; 1/2 c Tomato juice; 1 1/2 Jalapeno chiles; stemmed, seeded,; ; and finely chopped; 2 bn Oregano - leaves only; chopped; 1/4 c Olive oil; 1/2 c Small green olives; 1 ts Salt; 1/2 ts Freshly ground black pepper; 3 Bay leaves; Lettuce leaves for serving; optional

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Niger	Toohot09	1	servings

INGREDIENTS

12	oz	Swordfish; skin and
		; dark meat removed
1	c	Freshly squeezed lime juice; plus
1	tb	Freshly squeezed lime juice
1	sm	Red onion; diced
2	md	Tomatoes; cored, seeded, diced
1/2	c	Freshly squeezed orange juice
1/2	c	Tomato juice
1 1/2		Jalapeno chiles; stemmed, seeded,
		; and finely chopped
2	bn	Oregano – leaves only; chopped
1/4	c	Olive oil
1/2	c	Small green olives
1	ts	Salt
1/2	ts	Freshly ground black pepper
3		Bay leaves
		Lettuce leaves for serving; optional

INSTRUCTIONS

Cut swordfish into 1/2-inch squares. In non-metallic container combine the
fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl
combine swordfish with 1 tablespoon lime juice and the remaining
ingredients. Toss well and chill for at least an hour or as long as
overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce
lined plates. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6110 broadcast 08-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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