What’s Cookin? Fresh Fare Friday 12/7 Pearl Harbor Day- Hawaiian Ceviche

What is Fresh Fare Friday? By the end of the week, I’m usually craving something light, a little on the healthier side, and easy to prepare. I’ll try to pick out my favorite recipes, featuring fewer ingredients, fresh from the market. Not strictly vegetarian, but leaning that way.

Oh, and enjoy!

Ingredients:

  • 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

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

Preparation:

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.

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.

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.

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.

Source: YumSugar

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