Colorful, spicy pirate salad with swordfish

Ingredients for 2 servings:

• 300 g swordfish, steak or fillet, sushi quality
• 4 medium-sized garlic cloves, fresh
• 2 lemons, only the juice
• 2 tbsp white wine vinegar
• 2 tsp salt
• 1 tbsp sugar
• 1 tbsp soy sauce, light
• 6 tbsp orange juice
• 60 g honeydew melon(s)
• 30 g carrot(s), grated
• 50 g cucumber(s), green, slim, seedless
• 60 g tomatoes, medium-sized, fully ripe
• 1 m.-sized onion(s)
• 3 small chili peppers, fresh, green
• 2 leaves of white cabbage
• 3 leaves of red cabbage
• 30 g almond sticks
• 1 tbsp, sautéed salad herbs
• 1 tsp black pepper, from the mill
• 6 tbsp extra virgin olive oil
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

A Caribbean ceviche salad with swordfish, almonds, and honeydew melon.

Cut the swordfish steak into cubes approximately 1 cm long. Check for bones and remove them with tweezers if necessary. For the marinade, cut off both ends of the garlic cloves and press them into a bowl using a garlic press. Cut a slice of the lemon about 6 mm to the right and left of the center line and squeeze it out by hand (see note). Remove the juice from the seeds. Add the remaining marinade ingredients and mix well. Add the fish cubes to the marinade. The marinade should completely cover the swordfish pieces! Cover the fish and marinate in the refrigerator for at least 5 hours. For the salad, wash the vegetables and fruit, peel if necessary, and cut into bite-sized pieces. Cut the honeydew melon into cubes approximately 1-2 cm thick. Quarter the onion and cucumber lengthwise and cut the quarters into approximately 5 mm wide rings. Cut the small green chilies crosswise into thin rings, leaving the seeds and discarding the stems. Remove the center stalks from the cabbage leaves and trim the leaves to approximately 4 x 4 cm in size. Add the spices and almonds to the fruit and vegetable mixture and mix. Mix the marinade, swordfish pieces, and olive oil into the mixed vegetables. Let the pirate salad mature in the refrigerator for 1 hour. Then mix everything gently, garnish, and serve with white bread and chilled red wine. Note: The white center of lemons contains bitter substances. If you cut them in half like oranges and squeeze them with a juicer, you’ll have a bitter experience.