No-Cook Swordfish Tostado Bites
- 8 ounces swordfish steak
- 1/4 cup plus 1 teaspoon lemon juice
- 1/4 cup plus 1 teaspoon lime juice
- 1 teaspoon kosher salt
- 1/4 cup minced red bell pepper
- 1 small jalapeno, minced
- 2 small green onions, sliced thin
- 1 avocado, cut into 1/4-inch dice
- 24 blue corn tortilla chips
- Cilantro leaves for garnish
- Put the swordfish on a flat surface and cut away the skin and any dark parts. Cut into 1/2-inch dice and put in a bowl. Add 1/4 cup of the lemon juice, 1/4 cup of the lime juice and the salt. Stir to mix well. Refrigerate for at least one hour, stirring once or twice.
- Drain the liquid from the fish using a strainer. Return the fish to the bowl and add the remaining 1 teaspoon lemon juice, 1 teaspoon lime juice, red bell pepper, jalapeno and green onions. Stir to mix well. Season with additional salt if needed. Gently stir in the avocado and spoon onto the tortilla chips. Arrange a cilantro leaf on each and serve.
swordfish steak, lemon juice, lime juice, kosher salt, red bell pepper, jalapeno, green onions, avocado, tortilla chips, cilantro
Taken from food52.com/recipes/5692-no-cook-swordfish-tostado-bites (may not work)