In order to bring you the best possible user experience, this site uses Javascript. If you are seeing this message, it is likely that the Javascript option in your browser is disabled. For optimal viewing of this site, please ensure that Javascript is enabled for your browser.
  Advanced  |  Tips

Hawaiian-Style Ceviche

Demonstrated by: Compliments of Sam Choy, Sam Choy’s Breakfast Lunch and Crab

Ingredients

8 ounces uncooked fish, such as snapper or moi
1/2 cup sugar
1/2 cup shoyu
1/4 cup rice wine vinegar
3/4 cup lime juice
1/2 teaspoon minced garlic
1 ounce ginger, peeled and smashed
1 ounce wasabi paste
Sushi rice (see recipe below)

 

Sushi Rice
2 cups uncooked rice
2 cups water
1/2 cup rice vinegar
6 tablespoons sugar
2 teaspoons Hawaiian salt

Instructions

Cut fish into 2-ounce slices.  In a bowl, combine sugar, shoyu, rice wine vinegar, lime juice, garlic, giner and wasabi paste.  Add fish and marinate in the refrigerator for one hour.  When ready to serve, place 2 slices of fish atop an individual portion of sushi rice.  Spoon marinade over fish and rice.  Makes 4 servings.

Approximate Nutrient Analysis per serving (includes 1 cup Sushi Rice per Serving):  510 calories, 1.5 g fat, 0 g saturated fat, 20 mg cholesterol, greater than 2500 mg sodium, 104 g carbohydrate, 2 g fiber, 41 g sugar, 21 g protein

In a rice cooker, rinse rice; drain.  Add the water and cook rice.  Combine remaining ingredients and stir until salt dissolves; pour over hot rice and mix lightly.  Makes about 6 cups or 6 servings.

Approximate Nutrient Analysis per 1 cup serving:  300 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, greater than 600 mg sodium, 69 g carbohydrate, 1 g fiber, 14 g sugar, 5 g protein

Show Info

Featured in the Honolulu Star Advertiser on October 3, 2012
Featured in the Honolulu Star Advertiser on October 3, 2012
ContentTypeRecipe