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Kajiki Ceviche

This refreshing dish is great for parties, lunch or served on top of a garden salad! If you don't eat it all within 2 days, cook it off and save for some fish tacos or fish cakes.

Recipe courtesy of Chef LaTorre - Hawaii Sustainable Chef

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Prep Time: 10 | Cook Time: 0 | Ready In: 4-5 hours (to marinade)
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US Metric
  • 2 lbs fresh Kajiki (Marlin) diced into small square blocks 
  • 1/2 red onion diced
  • 1 yellow bell pepper diced
  • 1/4 cup fresh cilantro minced
  • 5-6 limes
  • 1 lemon
  • Salt/Pepper
  • EVOO 

Cooking Process:

In a large bowl drizzle your Kajiki with EVOO to coat. Squeeze the fresh juices out of your limes and lemon, onto the fish. Add in your red onion, yellow bell pepper & cilantro. Add salt & pepper to your liking.  You can also add fresh mango or avocado to this dish! 

I recommend adding the avocado just before you serve the dish so it doesn't brown.  Serve in your favorite martini glass or Chinese soup spoon! 

Refrigerate your ceviche and let marinate for 4-5 hours before serving.  You can let this dish marinate over night, but I do not recommend eating it after 2 days, as your fish is raw.  You can cook it off and turn it into fish tacos or blend in some mayo and panko, to bake up some fish cakes.