Hawaiian Style Ceviche

Featured in the Honolulu Star-Advertiser on September 16, 2015.
Recipe compliments of Chef Nobu Matsuhisa.

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Ingredients:

Hawaiian Style Ceviche

  • 2 ruby red grapefruits, peeled
  • 1 1/2 tablespoons yuzu (Japanese citrus) juice (available at Asian markets)
  • 1 teaspoon rice vinegar
  • 1 tablespoon young Hawaiian ginger, minced
  • 1/4 cup ogo ("Robusto" Hawaiian seaweed)
  • 1/8 medium Maui onion, thinly sliced
  • 4 each red and yellow grape tomatoes, halved
  • 1/4 Japanese cucumber, thinly sliced
  • 8 Kauai shrimp, cooked, peeled and deveined, split in half lengthwise
  • 1 Hawaiian chili pepper, deseeded and minced
  • 2 pieces (2 1/2 ounces each) ahi, large diced
  • Sea salt to taste
  • 6 sprigs cilantro

Directions:

Supreme (remove flesh sections from membrane) one grapefruit; set aside. Juice the other grapefruit. In a small bowl, combine grapefruit juice, yuzu juice and rice vinegar. Reserve and chill.

Combine ginger, ogo, onion, tomatoes, cucumber and grapefruit wedges. Reserve and chill. Combine prepared juices, vegetables and shrimp. Add Hawaiian chili pepper to desired heat. Arrange on a serving dish. Top with ahi; season with sea salt. Garnish with cilantro. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on 8 shrimp = 0.5 pound with not including salt to taste):
170 calories, 1.5 g fat, 0 g saturated fat, 135 mg cholesterol, 600 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g sugar, 23 g protein

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