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Mango Pineapple Ceviche

Featured in the Honolulu Star-Advertiser on October 2, 2013.



Mango Pineapple Ceviche

  • 1/2 cup lime juice (1-2 limes)
  • Zest from limes
  • 2 tablespoons yuzu juice (Japanese lime. Available at Asian markets)
  • 1/2 cup fresh pineapple, diced
  • 1/2 cup mango, cut into 1/2 inch cubes
  • 2-1/2 tablespoons olive oil
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/8 teaspoon garlic, minced
  • 1 pound mahimahi fillet, cut into 3/4 inch cubes
  • 1/3 cup cilantro, chopped
  • 1/2 cup red onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 1 Hawaiian chili pepper, minced
  • Salt and pepper to taste


In a large glass bowl, combine lime juice, zest, yuzu, pineapple, mango, olive oil, coriander, cumin, and garlic. Add the remaining ingredients and; mix to incorporate. Season with salt and pepper. Transfer ceviche into a glass baking dish; cover and refrigerate about 1-2 hours. Using a slotted spoon, serve ceviche in shallow bowls alongside tortilla or plantain chips. Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 10 g fat, 1.5 g saturated fat, 85 mg cholesterol, 100 mg sodium, 13 g carbohydrate, 2 g fiber, 8 g sugar, 22 g protein


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