Swordfish ceviche with an asian flair
Fish second courses
Mexican cuisine
Ceviche (also known as seviche and cebiche) is a dish made by marinating fish and/or seafood in an acidic liquid which "denatures" the protein and "cooks" it without any heat. You can make ceviche with any firm white fleshed fish or seafood...swordfish works very well. In this version, I've veered away from the typical Latin American flavors and used a few Asian ingredients instead; use sustainably harvested swordfish, if possible. <br /> <br />
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