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.
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- Calories: 120
- Calories from fat: 33%
- Protein: 13g
- Fat: 4.4g
- Saturated fat: 2.9g
- Carbohydrate: 7.7g
- Fiber: 0.4g
- Sodium: 54mg
- Cholesterol: 18mg
- 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
- Pineapple Salsa
- 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.
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