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Peter Dohanos Swordfish Seviche Recipe
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Swordfish steaks||3 Pound (Each About One Inch Thick)|
|Lemon juice||1 Tablespoon|
|Lime juice||6 Tablespoon|
|Olive oil||8 Tablespoon|
|Soy sauce||2 Tablespoon|
|Ground black pepper||1 Teaspoon|
|Ripe tomatoes||6 Medium, peeled, cored and diced|
|Red onion||1 Medium, chopped|
Serving size: Complete recipe
Calories 5637 Calories from Fat 3884
% Daily Value*
Total Fat 435 g669.3%
Saturated Fat 48.1 g240.5%
Trans Fat 0 g
Cholesterol 540 mg
Sodium 6864.5 mg286%
Total Carbohydrates 92 g30.7%
Dietary Fiber 51.7 g206.8%
Sugars 29.7 g
Protein 339 g677.7%
Vitamin A 182.8% Vitamin C 265.2%
Calcium 40.8% Iron 144.3%
*Based on a 2000 Calorie diet
Scatter the walnuts over a baking sheet or a length of aluminium foil and bake five to ten minutes, stirring them around occasionally.
Cook only until they are crisp and lightly brown.
Turn off the oven.
Trim all the skin from the swordfish steaks and remove all bones.
Cut the steaks into thin slices, then cut each slice into one inch squares.
Transfer to a mixing bowl.
Combine the lemon and lime juices, olive oil, soy sauce, horseradish, salt, pepper, chopped tomatoes and onion.
Pour the mixture over the raw fish and stir to blend.
Refrigerate, stirring once in a while with a rubber spatula.
Chill at least three hours.