Hawaiian Ceviche with Pineapple Salsa

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.
Makes 6 to 8 first-course servings


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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
Taro chips (optional)


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.

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.

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.

Nutritional analysis per serving without salsa.

Created date

June 2004

Nutritional Information

Calories 120
Caloriesfromfat 33 %
Protein 13 g
Fat 4.4 g
Satfat 2.9 g
Carbohydrate 7.7 g
Fiber 0.4 g
Sodium 54 mg
Cholesterol 18 mg