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HAWAIIAN FISH CEVICHE
  • 12 oz boneless filet of blue marlin (or any other fresh white fish) diced 1/2" squares.
  • 1 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp cilantro, freshly chopped
  • 2 Hawaiian chili peppers, freshly chopped
  • 1/2 cup green onions, chopped 1/4" lengths
  • Hawaiian salt to taste
  • 1/2 large ripe papaya peeled, seeded, and diced
  • 1/2 large firm but ripe avocado, peeled, seed and diced
  • lime wheel for garnish
    1. Dice marlin and marinage in lime juice for 45 minutes. Drain off excess lime juice. Add orange juice, olive oil, cilantro, chili peppers (to taste), green onions, and Hawaiian salt. Mix well and chill until the ceviche is ice cold. Just before serving, add the diced papaya and avocado and mix gently. Serve in a champagne flute with a lime wheel garnish.

     

     
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