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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Hawaiian Ceviche with Pineapple Salsa Recipe

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This recipe for Hawaiian Ceviche with Pineapple Salsa is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boned, skinned halibut
1/2 c lime juice
1 c pineapple juice
1/2 c coconut milk
1 c minced red onion
1 tbs minced garlic
1/4 c chopped fresh cilantro
1 to 1 1/2 tsp hot sauce
Salt
Pineapple Salsa
Taro Chips

Pineapple Salsa:
In a bowl mix, 1 c 1/2 inch chunks peeled fresh pineapple, 1/2 c 1/2 inch chunks firm ripe tomato, and 1/4 c chopped fresh cilantro. Add 1 to 1 1/2 tsp minced fresh jalapeno chili and salt to taste.
Directions:
Directions:
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.
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.

 

 

 

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