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 time: PT15M
Total time: PT255M
Ingredients
2 lbs very fresh swordfish or whitefish (diced into 1/2 inch cubes)
2/3 cup lime juice
1/2 cup red onions, sliced thin
1/2 cup boiling water
i cup diced tomatoes
1 bunch cilantro, chopped
salt & pepper
oil
Categories
Anytime
Brunch
Dinner
Lunch
Cuisine
Ecuador
ecuadorian
Steps
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.
