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Hawaiian Ceviche with Pineapple Salsa





Yields
Makes 6 to 8 first-course servings

Notes: Stephen Marshall, executive chef at the Ritz-Carlton Kapalua, created this ceviche for the Kapalua Wine and Food Festival. He used onaga; halibut is a good substitute. Taro chips are available at some supermarkets and in specialty food shops.

 1 pound boned, skinned halibut
 1/2 cup lime juice
 1 cup pineapple juice
 1/2 cup coconut milk
 1 cup minced red onion
 1 tablespoon minced garlic
 1/4 cup chopped fresh cilantro
 1 to 1 1/2 teaspoons hot sauce
  Salt
  Pineapple Salsa
  Taro chips (optional)
Step 1
1

Rinse fish and pat dry; cut lengthwise into 1/4-inch-thick strips, then stack two or three at a time and cut into pieces 1 to 1 1/2 inches long. Place in a bowl. Pour lime juice over fish and mix.

Step 2
2

In a 1 1/2- to 2-quart pan over high heat, bring pineapple juice, coconut milk, onion, and garlic to a boil; cook 2 minutes. Stir in fish mixture and remove from heat. Let cool about 5 minutes, stirring occasionally, then chill until cold, at least 40 minutes, or up to 4 hours, stirring occasionally.

Step 3
3

Stir in cilantro and add hot sauce and salt to taste. Spoon equal portions into martini or wine glasses or small bowls. Garnish with a generous spoonful of Pineapple Salsa. Serve with taro chips if desired.

Step 4
4

Nutritional analysis per serving without salsa.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 120Calories from Fat 33
% Daily Value *
Total Fat 4.4g7%

Saturated Fat 2.9g15%
Cholesterol 18mg6%
Sodium 54mg3%
Total Carbohydrate 7.7g3%

Dietary Fiber 0.4g2%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.