Swordfish Ceviche

Ingredients

• Tortilla chips - For serving
• Black pepper - To taste
• Salt - To taste
• Jalapeno - 1, seeded and finely chopped
• Cilantro - 1/4 cup, chopped
• Bell pepper - 1/2 cup, diced
• Cucumber - 1/2 cup, diced
• Tomato - 1/2 cup, diced
• Red onion - 1/2 cup, finely chopped
• Orange juice - 1/4 cup
• Lemon juice - 1/4 cup
• Lime juice - 1/2 cup
• Swordfish - 1 pound, fresh and skinless

Instructions

1. Dice the swordfish into small cubes and place them in a bowl.
2. Add the lime juice, lemon juice, and orange juice to the bowl with the swordfish. Stir well to combine.
3. Cover the bowl and refrigerate for at least 1 hour to allow the fish to marinate and cook in the citrus juices.
4. In a separate bowl, combine the red onion, tomato, cucumber, bell pepper, cilantro, and jalapeno. Mix well.
5. Remove the swordfish from the refrigerator and drain off the excess citrus juices.
6. Add the vegetable mixture to the bowl with the swordfish. Season with salt and black pepper to taste. Stir gently to combine.
7. Serve the swordfish ceviche chilled, with tortilla chips on the side.