Swordfish Ceviche

with ruby grapefruit, avocado, mint & puffed rice

Swordfish Ceviche

with ruby grapefruit, avocado, mint & puffed rice
Puffed Wild Rice

Heat canola oil in a high sided, heavy-based saucepan to 200°C. Carefully add wild rice and cook for 30-45 seconds until the rice puffs up and becomes light golden in colour. Carefully lift out puffed rice with a metal strainer and drain well on absorbent paper towel. Season to taste with salt.


Combine mustard, champagne vinegar, grapeseed oil and salt in a small jar. Seal with a lid and shake to combine.


Combine grapefruit juice, rice wine vinegar and caster sugar and whisk until sugar has completely dissolved. Add prepared swordfish, stir and set aside for 3-4 minutes until slightly opaque.


In a separate bowl combine grapefruit, diced avocado, mint, shallots and radish; reserving a little mint and radish to garnish. Dress with a small amount of dressing to moisten, and season to taste with salt flakes.

To Serve

Drain fish, add to dressed salad and gently toss to combine. Divide evenly amongst chilled serving dishes and garnish with 1-2 tablespoons of puffed rice, reserved mint leaves and radish.

Chef’s Tip: The puffed wild rice can be made well ahead of time. Ruby tuna or snapper make a great swordfish alternative.

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