Skip Nav

Easy Recipe for Hawaiian Ceviche

Hawaiian Ceviche with Pineapple Salsa

Hawaiian Ceviche with Pineapple Salsa

Adapted from Sunset

Easy Recipe for Hawaiian Ceviche

Ingredients

  1. 1 pound boned, skinned halibut
    1/2 cup lime juice
    1 cup pineapple juice
    1/2 cup light coconut milk
    1 cup minced red onion
    1 tablespoon minced garlic
    1/4 cup chopped fresh cilantro
    1-1/2 teaspoons hot sauce, such as Sriracha
    Salt
    Pineapple salsa (see below)
    Taro chips, for serving
  1. Pineapple salsa:
    1 cup 1/2-inch chunks peeled fresh pineapple
    1/2 cup 1/2-inch chunks firm-ripe tomato
    1/4 cup chopped fresh cilantro
    1 to 1-1/2 teaspoons minced fresh jalapeño chili
    Salt

Directions

  1. Prepare fish: 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. Meanwhile, prepare the pineapple salsa: In a bowl, mix pineapple, tomato, and cilantro. Add jalapeño chili and salt to taste. Makes about 1-1/4 cups salsa; chill.
  4. Finish and serve: Return to ceviche mixture, and stir in cilantro and add hot sauce and salt to taste. Spoon equal portions into martini glasses or small bowls. Garnish with a generous spoonful of pineapple salsa. Serve with taro chips.

Serves 6 to 8 as a first course.


Like the recipe above? Try out some of these:

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds