Making Mojito Ceviche with HI Now hosts Jobeth Devera and Kanoe Gibson

A refreshing appetizer perfect for your next get together

Seafood is a staple in Hawaii, and now you can impress your friends with this recipe for Mojito Ceviche (or Mojito Poke) — a refreshing take on the local favorite. HI Now hosts Jobeth Devera and Kanoe Gibson are in the kitchen with how to put the dish together.

Try pairing this appetizer with a tropical cocktail! Check out this recipe for Frozen Pineapple Mango Daiquiris. It’s the perfect way to end the day or start your weekend!

Recipe: Mojito Ceviche

  • 1/2 lb fish (marinated overnight in lime juice and Hawaiian salt to taste)
  • 1 T Hawaiian salt
  • 1/8 cup sweet pepper
  • 1/8 cup red onion
  • 1/8 cup pineapple
  • 1/8 cup cilantro
  • Mint Zest

For dressing:

  • 1/8 cup Pineapple White Balsamic Vinegar
  • 1/4 cup extra virgin olive oil
  • 1T T fresh lime juice
  • Salt and pepper to taste
  • Mint

Directions:

  • To make the dressing, add Pineapple White Balsamic Vinegar, extra virgin olive oil, fresh lime juice, and mint into a mixer. Blend together.
  • Slice fish into cubes, then put into a small mixing bowl and add Hawaiian salt.
  • Add sweet pepper, red onion, pineapple, cilantro and mint zest.
  • Add dressing and mix together.
  • Plate with fresh limes.
  • Serve and enjoy!


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