Fresh Fish Feast

Sam Choy
By Sam Choy
Wednesday - August 30, 2006
| Share Del.icio.us

Move over poke - on this week’s show we prepare our own local-style versions of carpaccio and ceviche.


CARPACCIO

* 1 pound ahi
* salt and pepper, to taste
* 1/4 cup diced red bell pepper
* 1/4 cup diced yellow bell pepper
* 1/4 cup diced red onions
* 1/4 cup chopped green onions
* 1/4 cup capers
* 1/4 cup diced tomatoes
* 1/2 cup olive oil
* 6 tablespoons lime juice

Slice ahi thinly and spread out on serving platter. Season with salt and pepper. Layer vegetables.

Top with olive oil and, lastly, the lime juice. Chill and serve cold.


CEVICHE

* 1 pound ono (white meat fish), cubed or sliced
* Hawaiian salt, to taste
* 5-6 tablespoons olive oil
* pepper, to taste
* 1/4 cup corn kernels
* 1/4 cup black or pinto beans
* 1/4 cup diced tomatoes
* 1/4 avocado, cubed
* 1 small bunch cilantro, chopped
* 1 teaspoon cumin powder
* 1 teaspoon chili powder
* 1/4 cup lime juice

In a large mixing bowl, season fish with salt and pepper then combine ingredients as listed (add the lime juice last).

Toss and serve with corn chips on a cold platter.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge