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Hawaiian Ceviche with Pineapple Salsa

Yield 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)

Nutrition 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

How to Make It

  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.

  4. Nutritional analysis per serving without salsa.

Ritz-Carlton Kapalua