Marlene Vieira
Chef Dishes
Pink Swordfish ceviche
The pink swordfish, being fatter, tends to be tastier and is therefore preferred by chefs. Zunzum Gastrobar’s Pink Swordfish ceviche with sweet potato, passion fruit and Azorean pepper sauce by chef Marlene Vieira is an excellent example of how versatile and appetising this fish can be.
Products used
Swordfish
A large fish, the swordfish is distinguished by its elongated shape that resembles a sword.
It can exceed three meters in length and weigh up to 500 kilos, making it a coveted trophy for sports fishermen. In Portuguese waters – from the continental coast to both archipelagos – swordfish is a constant. The waters off Sesimbra, a place with a long tradition of swordfish fishing, are one of the fish’s crossing points as they get closer to the coast in the autumn months, during their migratory movement to the Mediterranean where they spawn. According to Sesimbr’Acontece magazine, “its soft meat and absence of bones make it a much-appreciated fish, both by the locals, who cook it in more traditional ways -, namely grilled, with onions or in stews -, or by chefs, who today offer a greater variety of sophisticated swordfish dishes”.
Regions
Lisbon
Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements’ intricate designs, the arabesques on the Manueline façades, the churches’ bell towers, and the houses perched on the castle’s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.
