Shrimp Swordfish And Peach Ceviche Recipe

Ingredients

1 swordfish fillet, diced

6 raw jumbo shrimp, deveined and diced

1 medium peach, pealed and diced

1 small shallot, diced

1/4 cup diced poblano pepper

Juice of 4 whole limes

Juice of 1 whole lemon

2 tbs dry white wine vinegar

1 tbs chopped fresh chives

1/4 cup chopped cilantro

1 1/2 teaspoon salt

Pepper

1 tbs tomato paste

1 tsp anchovy paste

Mix all ingredients in a large bowl. Marinate refrigerated for 12-24 hours. Serve with tortilla chips.