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"This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. chef@restaurantbeast.comOne of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality...."

Ingredients: fresh mango, fresh lime juice...

"I found this recipe in a publication in 1972, and have been making ever since.It is Polynesian and so delicious."

Ingredients: black bean sauce, cornstarch...

"This is from the Canadian Test Kitchen. This is a polynesian recipe."

Ingredients: cilantro, frozen shrimp, eggs...

Ingredients: coconut flakes, cornstarch...

"This is superb on ahi or scallops to be grilled and served either on a salad or as a main course. Try it with the Pineapple Wasabi Aioli for dipping. Yum! It is enough for 2 good sized ahi steaks (3/4 pound total)or about 1/2 pound large scallops. Reserve an ounce to use as a baste during the grilling process to avoid cross contamination."

Ingredients: cayenne pepper sauce, mirin...

Ingredients: cilantro, cornstarch, shrimp...

"The traditional poke uses a sashimi grade fish such as ahi, but imitation crab will do in a pinch if good fresh fish isn't available."

Ingredients: cucumbers, green onions...