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Hawaiian-Style Ceviche

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


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


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

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