Swordfish, mango, and avocado ceviche
Ingredients (Serves 6)
- 800 g TERRANOVA swordfish loin
- Juice of one lemon
- Juice of one lime
- 1 bunch chopped fresh cilantro
- 30 ml Arbequina extra virgin olive oil
- A pinch of chili pepper (ají)
- 1 large red onion, julienned
- 1 ripe tomato
- 2 avocados, diced
- Salt and pepper
Preparation
Blend the lemon juice and lime juice with half the bunch of cilantro, the chili pepper, and half an onion. Strain the mixture thoroughly.
Marinate the fish, sliced into 1 cm thick strips, in the mixture for 30 minutes in the refrigerator.
Add the remaining onion and chopped cilantro, then allow to rest for an additional 10 minutes.
Season to taste with salt and pepper, and gently fold in the avocado and tomato pieces.
Serve garnished with mixed baby greens, optionally accompanied by toasted corn kernels.