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Swordfish lime juice tomato cucumber shallot serrano chile pepper fresh cilantro olive oil rice vinegar fish sauce brown sugar red pepper
Viewed: 55 - Published at: 3 years agoIngredients
- 1 pound wild swordfish steaks, rinsed, dried and cut into 1 inch cubes
- 1/2 cup fresh lime juice
- 1 large tomato, diced
- 1 cup cucumber, diced (I used homegrown kirby cucumber)
- 1 shallot, peeled and minced
- 1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy)
- 1 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 2 tablespoons Thai fish sauce
- 2 tablespoons brown sugar
- pinch of red pepper flakes, plus more to taste
Method
- Place fish pieces and lime juice in a covered plastic or glass container in the refrigerator. Allow to marinate overnight (or for at least 8 hours), stirring several times, if necessary, to make sure all of the fish is covered.
- When fish turns white/opaque, drain off and discard the marinade. Combine the fish with the tomato, cucumber, shallot, chile pepper, cilantro and olive oil in a medium bowl.
- Whisk rice vinegar with fish sauce and brown sugar and pour over the fish. Add a pinch or two of red pepper flakes. Mix well and chill for 1-2 more hours before serving, garnished with a bit more red pepper flakes, if desired.
