Swordfish Ceviche

Swordfish Ceviche

A fresh, zesty lunch that will excite the palate .

  • In a blender, blend the juice of a lemon, some soy sauce, some fresh chili, a little sugar (or sweetener of choice), and a garlic clove. Season to taste, then set aside.

  • Cut the piece of fish into small cubes. 

  • Mix the liquid with the cubes of swordfish and allow to rest for 10 minutes (the fish will lightly “cook” in the liquid). Garnish with some chopped spring onion, fresh herbs and season further as you wish.


This would be a great starter served on lightly toasted crostini/bruschetta. Preheat your oven to 180°C. Slice your bread in 1cm thick slices, coat in some oil and spread out on a tray. Bake until lightly golden (about 20 minutes), flipping them halfway for even colouring.