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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hawaiian Ceviche

Source: dLife

A light and delicate fish salad with hints of pineapple and coconut.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	189.4

Total Carbs	8.1 g

Dietary Fiber	0.6 g

Sugars	4.2 g

Total Fat	5.9 g

Saturated Fat	3.0 g

Unsaturated Fat	0.9 g

Potassium	410.4 mg

Protein	24.8 g

Sodium	96.3 mg

Dietary Exchanges 5.9 Fat, 0.4 Vegetables, 0.3 Fruits, 0.0 Starch, 3.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb raw halibut fillets 0.5
0 1/2 cup fresh lime juice 1.0
1 cup unsweetened pineapple juice 0.5
0 1/2 cup canned coconut milk 1.0
1 cup fresh chopped red onion 1.0
1 tbsp minced garlic 0.25
0 1/4 cup fresh cilantro 1.0
1 each Sauce, hot, serving 1.0
1 pinch salt 1.0
1 oz Chips, taro

Directions

Wash and dry fish. Slice lengthwise into 1/4 inch strips.
Stack strips on top of each other and slice into 1 to 1 1/2 inch long pieces. Move to a bowl and toss with lime juice.
Combine pineapple juice, coconut milk, onion, and garlic in a medium skillet and let boil over high heat. Sauté 2 minutes. Add fish mixture and take off of heat.
Let rest 5 minutes, stirring a few times. Cover and place in refrigerator for at least 40 minutes or up to 4 hours, stir a few times.
When ready to serve, mix in cilantro and hot sauce. Season with salt. Spoon into martini glasses or small glass bowls. Serve taro chips on the side.