by lorinarlock
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lorinarlock's Notes:
Expand8 ounces swordfish steak Ask a question about this ingredient
1/4 cup plus 1 teaspoon lemon juice Ask a question about this ingredient
1/4 cup plus 1 teaspoon lime juice Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/4 cup minced red bell pepper Ask a question about this ingredient
1 small jalapeno, minced Ask a question about this ingredient
2 small green onions, sliced thin Ask a question about this ingredient
1 avocado, cut into 1/4-inch dice Ask a question about this ingredient
24 blue corn tortilla chips Ask a question about this ingredient
Cilantro leaves for garnish Ask a question about this ingredient
Put the swordfish on a flat surface and cut away the skin and any dark parts. Cut into 1/2-inch dice and put in a bowl. Add 1/4 cup of the lemon juice, 1/4 cup of the lime juice and the salt. Stir to mix well. Refrigerate for at least one hour, stirring once or twice.
Ask a question about this stepDrain the liquid from the fish using a strainer. Return the fish to the bowl and add the remaining 1 teaspoon lemon juice, 1 teaspoon lime juice, red bell pepper, jalapeno and green onions. Stir to mix well. Season with additional salt if needed. Gently stir in the avocado and spoon onto the tortilla chips. Arrange a cilantro leaf on each and serve.
Ask a question about this stepWhat a classic! Cerviche is the perfect hot weather fish dish. I like your method and will try it soon.
Dan is the founder of Kitchen Options
Thanks for your comment. I made it Saturday night for friends and they devoured it so I feel pretty confident its good for a crowd.