Peter Dohanos Swordfish Seviche Recipe
Ingredients
| Walnuts | 1 1/2 Cup (16 tbs), coarsely chopped | |
| Swordfish | 3 Pound | |
| Lemon juice | 1 Tablespoon | |
| Lime juice | 6 Tablespoon | |
| Olive oil | 8 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Horseradish | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| 6 medium size ripe tomatoes, peeled, cored and diced | ||
| 1 medium size red onion, chopped | ||
| Lettuce leaves | ||
| Fresh tomato slices | ||
Directions
Preheat the oven to 350 degrees.
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.
Let cool.
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.
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.
Let cool.
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.
Chef
