Opakapaka & Mango Ceviche


Recipe by Perry Bateman, Executive Chef at Mama’s Fish House

Prep time: 15 minutes

Servings: 4

  • 1 lb fresh opakapaka (pink snapper) cut into bit-sized pieces
  • 1 cup Maui onions, cut into julienne slices
  • cup fresh cilantro coarsely chopped (about 3 tablespoons)
  • 1 large Hayden mango, cut into julienne slices


  • 1 ¼ C. fresh Tahitian lime juice
  • 1 small Hawaiian chili pepper minced, more or less if you like
  • 1tbs. fresh garlic minced
  • 1tbs. fresh ginger minced
  • ½ tsp Hawaiian red alae salt
  • ¼ tsp Kosher salt to taste
  • olive oil

Put the opakapaka, Maui onion, mango, cilantro, and kaffir lime in a mixing bowl. Do not mix yet. In a separate bowl, add the lime juice, chili pepper, garlic, and ginger together. Mix lightly, then add to the bowl of opakapaka. Sprinkle Hawaiian salt and Kosher salt, then drizzle olive oil to taste to balance the citrus. Add more salt and lime juice to your own taste.

Serve with Moloka’i sweet potato chips. Ono, striped marlin, uku, or onaga can be used in place of opakapaka. Aloha and enjoy!


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