Hawaiian Ceviche With Pineapple Salsa

• 1 pound boned, skinned halibut
• 1/2 cup lime juice
• 1 cup pineapple juice
• 1/2 cup coconut milk
• 1 cup minced red onion
• 1 tablespoon minced garlic
• 1/4 cup chopped fresh cilantro
• 1 to 1 1/2 teaspoons hot sauce
• Salt
• Taro chips (optional)

1. Rinse fish and pat dry; cut lengthwise into 1/4-inch-thick strips, then stack two or three at a time and cut into pieces 1 to 1 1/2 inches long. Place in a bowl. Pour lime juice over fish and mix.
2. In a 1 1/2- to 2-quart pan over high heat, bring pineapple juice, coconut milk, onion, and garlic to a boil; cook 2 minutes. Stir in fish mixture and remove from heat. Let cool about 5 minutes, stirring occasionally, then chill until cold, at least 40 minutes, or up to 4 hours, stirring occasionally.
3. Stir in cilantro and add hot sauce and salt to taste. Spoon equal portions into martini or wine glasses or small bowls. Garnish with a generous spoonful of Pineapple Salsa. Serve with taro chips if desired.
4. Nutritional analysis per serving without salsa.

lime juice, pineapple juice, coconut milk, red onion, garlic, fresh cilantro, hot sauce, salt, chips

Taken from www.myrecipes.com/recipe/hawaiian-ceviche-with-pineapple-salsa (may not work)