Spicy Seafood Salsa

Recipe from: Matika
Servings: 4 cups

1 pound swordfish, amberjack, or grouper fillet
1 cup seeded, diced tomato
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
3 tablespoons chopped green onions
3 jalapeno peppers, seeded and finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cumin

Pour water to depth of 2 inches into a large skillet; bring to a boil. Add fish, and return to a boil. Cover, reduce heat, and simmer 5 to 8 minutes or until fish flakes with a fork. Remove from skillet with a slotted spoon; cool slightly. Flake into bite-size pieces. Stir together fish and remaining ingredients. 

Cover and chill at least 1 hour. Serve with plantain chips or tortilla chips.