Skip Nav
Kid-Friendly Recipes
17 Recipes That Turn the Humble Chicken Drumstick Into Something Special
Summer
Skip the Gas Station Junk and Pack 1 of These Road Trip Snacks Instead
Fast and Easy
11 Totally Awesome Breakfast Scrambles

Easy Recipe For Hawaiian Coconut Pineapple Ceviche

Missing the Tropics? Hawaiian Ceviche Will Help

I'm fresh off the plane from Maui, and my first visit was so fantastic that I'm already plotting my return. There, the fruits of the sea were so abundant that I had fish at virtually every single meal, in fresh preparations from spicy tuna poke to seared, sesame-encrusted steaks. One of my favorite ways to enjoy local catch like ono was in a Hawaiian-style ceviche with a tropical coconut marinade. I missed the dish so much that when my sunburned self returned to overcast San Francisco, it was the first meal I prepared for myself at home.

Incidentally, this recipe is from The Ritz-Carlton Kapalua, the resort that I called home for an all-too-brief period of time. It's been the best stand-in for a beachside vacation — that is, until I find my way back to the island. For the recipe, read more.

Hawaiian Ceviche with Pineapple Salsa

Hawaiian Ceviche with Pineapple Salsa

Easy Recipe for Hawaiian Ceviche

Ingredients

  1. 1 pound boned, skinned halibut
  2. 1/2 cup lime juice
  3. 1 cup pineapple juice
  4. 1/2 cup light coconut milk
  5. 1 cup minced red onion
  6. 1 tablespoon minced garlic
  7. 1/4 cup chopped fresh cilantro
  8. 1-1/2 teaspoons hot sauce, such as Sriracha
  9. Salt
  10. Pineapple salsa (see below)
  11. Taro chips, for serving
  1. Pineapple salsa:
  2. 1 cup 1/2-inch chunks peeled fresh pineapple
  3. 1/2 cup 1/2-inch chunks firm-ripe tomato
  4. 1/4 cup chopped fresh cilantro
  5. 1 to 1-1/2 teaspoons minced fresh jalapeño chili
  6. 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:


Image

Image

Image

Image

Image

Image

Image

Image
From Our Partners
What to Wear to a Bridal Shower
Should You Check Your Toddler For Ticks?
Best Summer Books For Kids 2018
Fun Things For Moms to Do During the Summer
Things to Do With Kids on Rainy Days in the Summer
Maxi Dress Outfit Ideas
Are Community Pools Safe For Kids?
How to Wear an Oversized Shirt
What to Wear on a Cruise
Best For Love & Lemons Clothes 2018
Summer Slow Cooker Recipes
Easy Grilled Marinated Skirt Steak Recipe
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds