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Tropical Hawai’i Style Ceviche Recipe

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

Marinated in citrus and coconut milk, this tropical Hawai'i style ceviche recipe delivers a touch of heat and a zest of citrus.

Tropical Ceviche

 2 lbs Fresh Ono or Other Fresh White Fish
 1 tsp Hawaiian Chili Pepper, Finely DicedYou can substitute other chili pepper of similar heat if needed.
 ½ cup Chopped Red Onion
 1 cup Seeded/Chopped Fresh Red Pepper
 ½ cup Lemon Juice
 ½ cup Lime Juice
 2 tsp Hawaiian Sea Salt
 2 tbsp Coconut Milk
 Mana Hemp Oil
Optional
 ½ cup Chopped Pineapple Chunks
 ½ cup Chopped Avocado Chunks
1

Dice ono fillets into 1/2 inch pieces and put them in a glass bowl. Add chili pepper, onion, and red pepper.

2

In a jar combine lemon juice, lime juice, sea salt, and coconut milk and stir together. Pour this marinade over the fish in the glass bowl and toss gently to blend.

3

Cover and refrigerate for 30 to 60 minutes, stirring occasionally. The fish is "cooked" when it has just turned bright white. Make sure not to over "cook" by draining off the liquid once it is ready.

4

To serve, mix in optional ingredients and top with a drizzle of Mana Hemp Oil and a lime wedge garnish.

Nutrition Facts

Servings 8