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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.6
  • Total Fat: 7.7 g
  • Cholesterol: 94.6 mg
  • Sodium: 255.3 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 18.4 g

View full nutritional breakdown of Hawaiian Papaya Ceviche - Baked calories by ingredient
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Hawaiian Papaya Ceviche - Baked

Submitted by: WILDFIREWENCH
 Hawaiian Papaya Ceviche - Baked

Introduction

A yummy dish shown to me by my friend Jala. Spicy, cool, smooth and filling. A little bit of prep work and forethought, but always worth it!!!!
IMPORTANT: For best results, the fish needs to sit overnight in the lime juice to 'cook'.
A yummy dish shown to me by my friend Jala. Spicy, cool, smooth and filling. A little bit of prep work and forethought, but always worth it!!!!
IMPORTANT: For best results, the fish needs to sit overnight in the lime juice to 'cook'.

Number of Servings: 8

Ingredients

    1lb Mahi Mahi fillet, Ahi Tuna, Opah, or other white fresh fish
    1/2lb large shrimp (12 shrimp)
    4-6 med limes (juiced)
    2-4 lg lemons (juiced)
    2 whole papayas
    1 avocado
    1 cucmber
    1 bunch cilantro(chopped)
    2-3 lg tomatoes or tomatillas
    2-4 fresh garlic cloves (chopped)
    2 tbsp macadamia nut oil (if you can find it...Oils of Aloha make really good mac nut oil, but I don't know if its on the main land)
    2 hot chili peppers (chopped) or to taste
    1/4 sweet onion (chopped)
    pinch of Sea Salt to taste

Directions

Makes 4 entree servings (approx 2C each), 8 - 1Cup appetizers or one big bowl ceviche salsa for a party! *Nutritional info is for 1cup serving size*.

IMPORTANT! This dish needs to sit overnight for the citrus to "cook" the fish and shrimp. Make this dish the day before you want to eat it!!! The citrus will kinda 'bleach" the fish pieces (turn them white). This is normal; Its caused by the chemical reaction of the citric acid

Step 1: cut fish and shrimp into small 1 inch cubes. make sure to cut the mud vein (dark meat) out of the fish and pull the string out of the shrimp...It tastes FISHY.

Step2: In a large mixing bowl, combine the juice of 4 limes, 2 lemons, chopped garlic, chopped hot chili peppers, chopped sweet onion, mac nut oil, cleaned cubed fish and shrimp. Put in fridge and let sit over night.

Step3: cut the cucumber, tomatoes, and avacado into cubes. chop up the ciclantro. combine in a second large bowl with a splash of lemon and lime juice.

Step4: The Papaya. Serves as both an ingrediant and a serving bowl, so be careful with the skins. Cut papayas in half lengthwise. compost the seeds. Scoop the fruit out of the skin and mix it into the fresh salsa (step number 3). Save the skins, as they become serving bowls. refrigerate and let sit overnight.

Step5: The next day....drain out and discard some of the juice from the fish bowl, Mix the contents of the two bowls together. If desired, let sit for an hour to mix flavours. Preheat oven to 350. Place half papaya shells in baking dish and spoon the ceviche mixture into the papaya shells. bake for 25minutes at 350 degrees. remove from oven and serve with tortilla chips.

Variation: This dish can also be served raw. The citrus juice cooks the fish without the heat of an oven. Follow all the steps and simply serve without baking.

Number of Servings: 8

Recipe submitted by SparkPeople user WILDFIREWENCH.






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