Honolulu Star-Advertiser

Sunday, May 19, 2024 80° Today's Paper


By RequestCrave

Tropical ceviche is a summer specialty

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JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Ceviche made with marlin, pineapple and lychee, is a summer special at Ceviche House and Barrio Cafe.

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BETTY SHIMABUKURO / BETTY@STARADVERTISER.COM

A durito doubles in size when fried. The sheet can be topped with ceviche, a salad or other dish. Pieces are broken off to eat, like nachos.

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JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Miriam Olivas, owner of Barrio Cafe, pours freshly juiced lime onto raw marlin for ceviche.