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Picture of Swordfish Ceviche with an Asian Flair
south american asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1098 kcal 55 %
  • Fat 58 g 89 %
  • Saturated 11 g 56 %
  • Carbs 50 g 17 %
  • Fiber 5 g 22 %
  • Protein 96 g 191 %
  • Cholesterol 299 mg 100 %
  • Sodium 3227 mg 134 %
  • Calcium 137 mg 14 %
  • Magnesium 254 mg 61 %
  • Potassium 2984 mg 63 %
  • Iron 4 mg 23 %
  • Zinc 4 mg 36 %
  • Phosphorus 1285 mg 184 %
  • Vitamin A 294 µg 33 %
  • Vitamin C 72 mg 80 %
  • Thiamin (B1) 1 mg 42 %
  • Riboflavin (B2) 0 mg 30 %
  • Niacin (B3) 38 mg 235 %
  • Vitamin B6 3 mg 237 %
  • Folate equivalent (total) 102 µg 25 %
  • Vitamin B12 8 µg 328 %
  • Vitamin D 63 µg 420 %
  • Vitamin E 15 mg 98 %
  • Vitamin K 97 µg 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Swordfish Ceviche with an Asian Flair

Ingredients

  • 1 pound wild swordfish steaks, rinsed, dried and cut into 1 inch cubes
  • 1/2 cup fresh lime juice
  • 1 large tomato, diced
  • 1 cup cucumber, diced (I used homegrown kirby cucumber)
  • 1 shallot, peeled and minced
  • 1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy)
  • 1 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons brown sugar
  • pinch of red pepper flakes, plus more to taste

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