Smoked Swordfish Dip

Chef Sandoval’s Smoked Swordfish Dip

Makes 2 pounds

1¼ pound smoked swordfish (or trout)

1/3 cup mayonnaise

1/3 cup Japanese mayonnaise, (such as Kewpie brand)

1 tablespoon cilantro, roughly chopped

¼ cup red onion, minced

¼ cup capers, strained, finely chopped

¼ cup celery, minced

2 tablespoons pickled red Fresno chiles (or pickled jalapeños), minced

Zest of 1 lemon

Salt to taste

Pick apart swordfish with your hands to make pieces about the size of a nickel.

Place all ingredients in bowl. Gently fold together using a rubber spatula. Serve with crispy plantain chips, corn tortilla chips, crackers or raw vegetables.