Saturday, June 22, 2013

Swordfish Ceviche

2 lb swordfish
2 Tbsp cilantro, minced
1 jalapeno, seeded and diced
1 ½ Tbsp red onion, diced
1 avocado, cubed
Juice from 6 limes
Salt, to taste

In a medium bowl, combine all the ingredients above. Chill for 2-3 hours.

Serve with tostadas.

Variations: substitute swordfish for scallops, tilapia or shrimp.

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