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.

Exceutive Chef Stephen Marshall, Kapalua, Hawaii
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Ritz-Carlton Kapalua

Nutrition Facts

120 calories; calories from fat 33%; protein 13g; fat 4.4g; saturated fat 2.9g; carbohydrates 7.7g; fiber 0.4g; sodium 54mg; cholesterol 18mg.
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