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 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

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.


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