dLifeHeaderPortlet dLifeHeaderPortlet


Hawaiian Ceviche
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 2 minutes
Difficulty: Easy

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
1 Fat , 1/2 Vegetables , 1/2 Fruits , 3 1/2 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.
Powered by ESHA

Servings
Ingredients

1 lb  raw halibut fillets
0 1/2 cup  fresh lime juice
1 cup  unsweetened pineapple juice
0 1/2 cup  canned coconut milk
1 cup  fresh chopped red onion
1 tbsp  minced garlic
0 1/4 cup  fresh cilantro
1 each  Sauce, hot, serving
1 pinch  salt
1 oz  Chips, taro
Directions
  1. Wash and dry fish. Slice lengthwise into 1/4 inch strips.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

dLife Weekly Poll

What dietary strategies do you use to control your diabetes?