Hawaiian Ceviche with Pineapple Salsa

Ingredients

• 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)

Preparation

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.
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.
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.
4. Nutritional analysis per serving without salsa.