Swordfish and grapefruit ceviche with olive oil from Haute-Provence PDO

Huile d'olive de Haute-Provence PDO
Intense flavour
Ceviche d’espadon et pamplemousse à l’huile d’olive de Haute-Provence AOP
A PDO
Preparation
15 min
A PDO
Resting time
10 min
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 400 g of very fresh swordfish
  • 1 grapefruit
  • 1 very ripe avocado
  • 1/2 red onion
  • 1 sweet chilli pepper
  • 5 tablespoons of olive oil from Haute-Provence PDO
  • 1 small bunch of fresh coriander
  • 2 fresh tortillas
  • Salt and pepper

Tip

Bring out the flavours of swordfish with PDO intense-flavoured olive oil from Haute-Provence!

Instructions

  • Cut the swordfish into small cubes. Place them in a deep dish.
  • Peel a quarter of the red onion and slice it into thin strips, then dice the sweet chilli into small cubes.
  • Cut off a wedge of grapefruit to extract the juice, and cut the rest into segments. Pour some of the juice over the fish, then add the sliced onion, 4 tablespoons of Haute-Provence olive oil PDO and the chilli. Season with salt and pepper, then cover with cling film and place in the fridge for 10 minutes.
  • Make some guacamole by mashing the avocado with the remaining grapefruit juice, half the leaves from the bunch of coriander and 1 teaspoon of olive oil, then season with salt and pepper.
  • Finely chop the remaining red onion and add it to the pan. Season to taste.
  • Heat a little olive oil in a frying pan. Cut the tortillas into small pieces and fry until golden brown. Remove them to kitchen paper as soon as they’ve browned.
  • Arrange the fish on the plates and add some fresh coriander.
  • Divide the marinade between each plate, then spoon over the guacamole.
  • Finish with the grapefruit segments and the fried tortillas.
  • Serve immediately.

Tip

Bring out the flavours of swordfish with PDO intense-flavoured olive oil from Haute-Provence!
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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