Hawaiian Ceviche (Paleo & Gluten Free)- Danielle Walker Print

Hawaiian Ceviche

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4 from 1 review

Ingredients

Scale
  • 1 pound fresh boned, skinned halibut, sea bass, or mahi mahi
  • 1/2 cup minced red onion
  • 2 cloves garlic, minced
  • 1/2 cup lime juice
  • 1/2 cup fresh pineapple juice
  • 1/2 cup full-fat coconut milk
  • 2 Persian cucumbers, seeded and minced (or 1/2 English)
  • 1 jalapeno, seeded and minced
  • 1/4 cup toasted coconut flakes
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon sea salt
  • 2 avocados, pitted and mashed
  • Taro or plantain chips, for serving

Instructions

  1. Rinse fish and pat dry; cut lengthwise into 1/2-inch-thick strips, then stack two or three at a time and cut into 1/2-inch chunks. Place in a non reactive bowl with onion and garlic. Pour lime juice and pineapple juice over fish and gently mix to coat. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander and return to the bowl.
  2. Stir in the coconut milk, cucumbers, jalapeno, coconut flakes, and cilantro. Season to taste with sea salt. Top dish with the mashed avocado and serve chilled with taro or plantain chips.

Notes

Make-ahead:  The fish can be marinated a day in advance. After the initial marinating time, about 4 hours, drain the juices so it doesn’t get overly citrusy. For the freshest flavor, add all of the other ingredients just before serving.

Find it online: https://daniellewalker.com/hawaiian-ceviche/