Hawaiian-Style Ceviche

Featured in the Honolulu Star-Advertiser on October 3, 2012.
Recipe compliments of Sam Choy, Sam Choy’s Breakfast Lunch and Crab.



Hawaiian-Style Ceviche

  • 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, ginger 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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