Hawaiian Ceviche Recipe

Name: HULA'S Modern Tiki Scottsdales HAWAIIAN CEVICHE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh white fish (ahi, sea bass, or snapper), skinless, boneless; 1 cup fresh lime juice (about 4–6 limes); 1 tbs fresh lemon juice (about 1–2 lemons); 1 cup full-fat coconut milk; 1 each jalapeño, seeded and finely diced; 1 each red bell pepper, small dice; 0.25 cup red onion, very finely diced; 0.25 cup fresh cilantro, chopped; 1 clove garlic, minced (about 1 medium clove); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 tsp sugar (optional, to balance acidity); 2 tbsp toasted sweet onion or scallion (optional garnish); 2 cups wonton chips or tortilla chips (store-bought or homemade); 4 each lime wedges

Inspired by HULA'S Modern Tiki Scottsdale

Time45m

Serves4

fresh white fish, "cooked" in citrus juice, coconut milk, jalapeño, red pepper, cilantro, garlic, wonton chips

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Ingredients

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Ceviche

1 lb fresh white fish (ahi, sea bass, or snapper), skinless, boneless

1 cup fresh lime juice (about 4–6 limes)

1 tbs fresh lemon juice (about 1–2 lemons)

1 cup full-fat coconut milk

1 each jalapeño, seeded and finely diced

1 each red bell pepper, small dice

1/4 cup red onion, very finely diced

1/4 cup Fresh cilantro, chopped

1 clove garlic, minced (about 1 medium clove)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp sugar (optional, to balance acidity)

2 tbsp toasted sweet onion or scallion (optional garnish)

To Serve

2 cups wonton chips or tortilla chips (store-bought or homemade)

4 each Lime wedges

Method

Ceviche

Prep the fish

Rinse the fish and pat dry with paper towels. Trim any remaining connective tissue and cut into 1/2-inch to 3/4-inch cubes for quick, even 'cooking' in citrus.

Combine acids and aromatics

In a nonreactive bowl (glass or stainless steel), whisk together the fresh lime juice, lemon juice, coconut milk, minced garlic, and sugar (if using) until slightly homogenous. The coconut milk will slightly thin but provide fat to balance the acidity.

Add vegetables and seasonings

Stir the finely diced jalapeño, red bell pepper, red onion, chopped cilantro, kosher salt, and black pepper into the citrus-coconut mixture. Taste and adjust salt and a small pinch more sugar if the mixture is too tart.

Cure the fish

Place the cubed fish into the marinade and gently stir to coat all pieces. Cover the bowl with plastic wrap or a lid and refrigerate. Let the fish 'cook' in the acid for 20–30 minutes: smaller cubes will be opaque and slightly firm after this time. For a firmer texture, marinate up to 45 minutes, but avoid over-curing (which makes fish dry).

Finish and chill briefly

After curing, taste a piece of fish to ensure it is opaque and seasoned. If it needs more salt or brightness, add a little more kosher salt or a squeeze of lime. If the coconut flavor is strong, stir gently to incorporate. Let rest 5 minutes in the refrigerator after adjustment so flavors meld.

To Serve

Spoon the ceviche into a serving bowl or individual cups. Garnish with additional chopped cilantro and toasted sweet onion or scallion if using. Serve immediately with wonton chips and lime wedges on the side.

If preparing chips from scratch: brush wonton wrappers lightly with oil, cut into triangles, bake at 375°F (190°C) for 6–8 minutes or until golden and crisp, turning once. Cool before serving.