Ceviche Goes Hawaiian

DEAR SOS: My husband and I had lunch at the Princeville Resort Hotel in Hawaii and loved the “poke appetizer.” Could you obtain the recipe? We’d love to try it at home.

SUSAN PHILLIPS

Valley Village

DEAR SUSAN: So easy to make, and the Princeville people were happy you asked. Poke (poh-kay) is the traditional Hawaiian ceviche, using ahi tuna and rock salt to “cure” the raw fish. Fish prepared in this manner should be fresh and free of any odor. It’s a refreshing appetizer to serve with tropical drinks at a poolside or patio party on a hot day.

Princeville Resort Poke Appetizer

Active Work and Total Preparation Time: 15 minutes plus 2 hours chilling

3/4 pound ahi tuna, cut into cubes

3 small white onions, sliced

1 cup minced green onions

1 teaspoon crushed red pepper

1/2 to 3/4 tablespoon rock salt

2 tablespoons sesame oil

* Toss tuna, white onions, green onions, red pepper and rock salt in bowl and chill at least 2 hours. Stir in sesame oil just before serving.

6 servings. Each serving: 118 calories; 609 mg sodium; 17 mg cholesterol; 7 grams fat; 3 grams carbohydrates; 11 grams protein; 0.32 gram fiber.

Louie, Louie

DEAR SOS: After looking at the Louie dressing recipe in this morning’s Food section and pretty much saying “icky poo,” I decided to send you the more traditional one, counting on the fact that poor “Bernice” hasn’t given up the ghost on getting a more palatable recipe.

SALLY A. WADE, Hacienda Heights

DEAR SALLY: Readers like you make my job a sheer joy. Thanks for taking the time to share your recipe.

SALLY’S LOUIE LOUIE

Active Work and Total Preparation Time: 10 minutes

The dressing is served over crab or shrimp, which has been arranged on a bed of lettuce or torn mixed greens. Garnish with wedges of tomato and hard-cooked egg.

1 cup mayonnaise

1/4 cup chile sauce

1/4 cup chopped green bell pepper

1/4 cup chopped green onions

1 tablespoon lemon juice

Stuffed chopped green olives, optional

* Combine mayonnaise, chile sauce, green pepper, green onions, lemon juice and olives. Mix well.

1 3/4 cups sauce. Each tablespoon: 36 calories; 87 mg sodium; 2 mg cholesterol; 3 grams fat; 3 grams carbohydrates; 0 protein; 0.01 gram fiber.