Swordfish Ceviche with an Asian Flair

Name: Swordfish Ceviche with an Asian Flair
Ingredients: 1 pound wild swordfish steaks, rinsed, dried and cut into 1 inch cubes; 1/2 cup fresh lime juice; 1 large tomato, diced; 1 cup cucumber, diced (I used homegrown kirby cucumber); 1 shallot, peeled and minced; 1 Serrano chile pepper, minced (you could use two if you want it to be quite spicy); 1 cup chopped fresh cilantro; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 2 tablespoons Thai fish sauce; 2 tablespoons brown sugar; pinch of red pepper flakes, plus more to taste