Hawaiian Wahoo Ceviche Recipe

Serves/Makes: 6 appetizer servings

Ingredients:

  • 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

Note:

TheHawaiian Wahoo Ceviche recipe easy to cook and so good!

Comment:

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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