Though this recipe lists onions, Carlo hates onions! He prefers to make it without them, but generous (and purist?) man that he is, he insisted on making it in the traditional way for us.
Prep Time15 minutesmins
Chilling4 hourshrs
Total Time4 hourshrs15 minutesmins
CourseAnytime, Brunch, Dinner, Lunch
CuisineEcuador, ecuadorian
Servings8servings
Ingredients
2lbsvery fresh swordfish or whitefishdiced into 1/2 inch cubes
2/3cuplime juice
1/2cupred onions, sliced thin
1/2cupboiling water
icupdiced tomatoes
1bunch cilantro, chopped
salt & pepper
oil
Instructions
Set water to boil while you wash and prep the remaining ingredients.
Put swordfish in a large bowl, add salt and pepper and mix well. Pour ½ cup of boiling water which begins to cook it a bit. Then immediately add the lime juice stir, and wait 30 minutes (stir a couple of time during this time). Chop the onions and tomatoes in small dices. Wash the onions with a bit of water and salt. Chop some fresh cilantro very finely. Add onions, tomato, cilantro, a drizzle of oil and salt to the fish and mix well.
Keep chilled, stirring occasionally until mealtime. It will last in the fridge for no more than 48 hours.