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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