Hawaiian Wahoo Ceviche Recipe

Serves/Makes: 6 appetizer servings


  • 1 1/2 pounds fresh wahoo fillets, cut into 1/2 inch cubes
  • 6-8 limes
  • 1/4 onion (or half if small), finely chopped
  • 2 cloves garlic, squeezed using garlic press
  • 1/4 bunch parsley, finely chopped
  • 2 jalapeno pepper (not very bitter), removed seeds and finely chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • Salt to taste
  • 5 tablespoons olive oil
How to cook Hawaiian Wahoo Ceviche:
  • Put the fish fillets in a GLASS bowl; squeeze juice from limes.
  • Place in the refrigerator to marinate for at least 8 hours. (Mixing occasionally.)
  • Remove from the refrigerator and drain off the lime juice.
  • Add finely chopped onion, squeezed garlic, chopped jalapeno and parsley.
  • Season with salt, black and red peppers. Mix well.
  • At last add the olive oil and mix more to prevent oxidation.
  • Serve the Hawaiian Wahoo Ceviche cool as an appetizer.
Hawaiian Wahoo Ceviche recipe
Hawaiian Wahoo Ceviche recipe
Hawaiian Wahoo Ceviche recipe
Hawaiian Wahoo Ceviche recipe
Hawaiian Wahoo Ceviche recipe


TheHawaiian Wahoo Ceviche recipe easy to cook and so good!


Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.

This recipe for Hawaiian Wahoo Ceviche serves/makes: 6 appetizer servings

The Hawaiian Wahoo Ceviche recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Hawaiian (more Hawaiian recipes)

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