Brentwood Bay


Waiting for the ferry, we had lunch at the Seahorses

We had Lomi Lomi and it was delicious ... a traditional Hawaiian dish made with salted salmon


Lomi Lomi (for four)

1 pound salmon fillet cut into 1/2 inch cubes
1/4 cup chopped sweet onion
1/2 tsp white sugar
2 tsp salt
dash of hot sauce
3/4 cup fresh lime juice (about five large limes)
1 cup peeled seeded and chopped ripe tomatoes
1/2 cup minced cilantro
lime slices and sprigs of cilantro for garnish

Combine everything but the tomatoes and the cilantro in a non-reactive container. The salmon should be completely submerged. Cover and refrigerate for 14 hours. The addition of the lime "cooks" and flavors the salmon into a delicate ceviche.

When you're ready to serve it, give the salmon a quick stir, then add the tomatoes and the cilantro, stir again and serve.