Refreshing Swordfish Ceviche

Ingredients

• Swordfish (1 pound, fresh, diced into small cubes)
• Lime juice (1/4 cup, freshly squeezed)
• Lemon juice (2 tablespoons, freshly squeezed)
• Orange juice (2 tablespoons, freshly squeezed)
• Red onion (1/2, finely chopped)
• Tomato (1, diced)
• Cucumber (1, peeled and diced)
• Bell pepper (1/2, diced (preferably yellow or red for color))
• Cilantro (1/4 cup, chopped)
• Jalapeno (1, seeds removed and finely chopped (adjust for spice level))
• Salt (to taste)
• Black pepper (to taste)
• Tortilla chips (for serving)

Instructions

1. In a medium bowl, dice the fresh swordfish into small cubes and set aside.
2. In a separate bowl, combine the lime juice, lemon juice, and orange juice. Pour this citrus mixture over the swordfish, ensuring all pieces are well coated. Stir gently to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This marinating process allows the citrus juices to 'cook' the fish, giving it a firm and flavorful texture.
4. While the fish is marinating, prepare the vegetable mix. In a large bowl, combine the finely chopped red onion, diced tomato, peeled and diced cucumber, diced bell pepper, chopped cilantro, and finely chopped jalapeno. Mix well to distribute the ingredients evenly.
5. After the swordfish has marinated, remove it from the refrigerator and drain off any excess citrus juices, retaining just enough to keep it moist.
6. Gently fold the vegetable mixture into the marinated swordfish. Season with salt and black pepper to taste, being careful not to break the fish pieces.
7. Serve the swordfish ceviche chilled, accompanied by crispy tortilla chips for scooping. Optionally, garnish with additional cilantro or lime wedges for an extra touch.