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Swordfish ceviche with mango and dill https://www.metro.ca/userfiles/image/recipes/ceviche-espadon-mangue-aneth-5946.jpg PT25M PT00M PT30M
Peel mango, cut the flesh into strips.Chop the red onion.Cut the red pepper into julienne.In a round-bottomed mixing bowl, place the slices of swordfish, add the lime juice and marinate 5 minutes.Add the mango, the red onion and the red pepper, season, incorporate olive oil, dill and Cayenne pepper.Serve immediately with a few young salad leaves and taro chips or nachos.
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1 mango 1/2 red onion 1/2 red pepper 10 oz (300 g) fresh swordfish, minced 2 Tbsp. (30 mL) lime juice salt and pepper to taste 1/4 cup (60 mL) extra-virgin olive oil 2 Tbsp. (30 mL) chopped fresh dill cayenne pepper to taste
Swordfish ceviche with mango and dill

Swordfish ceviche with mango and dill

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  • Gluten-free
  • Lactose-free
4
portions
0:25
Preparation
0:00
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 1
    mango
  • 1/2
    red onion
  • 1/2
    red pepper
  • 10 oz
    (300 g)
    fresh swordfish, minced
  • 2 Tbsp.
    (30 mL)
    lime juice

  • salt and pepper to taste
  • 1/4 cup
    (60 mL)
    extra-virgin olive oil
  • 2 Tbsp.
    (30 mL)
    chopped fresh dill

  • cayenne pepper to taste
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Preparation

Peel mango, cut the flesh into strips.

Chop the red onion.

Cut the red pepper into julienne.

In a round-bottomed mixing bowl, place the slices of swordfish, add the lime juice and marinate 5 minutes.

Add the mango, the red onion and the red pepper, season, incorporate olive oil, dill and Cayenne pepper.

Serve immediately with a few young salad leaves and taro chips or nachos.

Source : Metro

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