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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
servings
0:25
Preparation
0:00
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 1
    mango
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    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.


    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.


    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    Red Mangoes OR Avocados OR Dole Colourful Coleslaw

    $1.69 ea.

    Product of Brazil or Ecuador or Product of Mexico or Peru or 397 g, Product of U.s.a.


  • 1/2
    red onion
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    RED ONIONS

    RED ONIONS

    $3.99 ea.

    3 lb PRODUCT OF CANADA CANADA No. 1 GRADE


  • 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
Imprimer ma sélection

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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