Halibut Ceviche With Grapefruit And Chiles

Recipe Ingredients

1 lb	454g / 16oz	Halibut fillet
1/2 cup	118ml	Freshly squeezed lime juice
6 tablespoons	90ml	Freshly squeezed grapefruit juice
1		Grapefruit - whole
1/2 teaspoon	2.5ml	Very finely minced garlic
2 tablespoons	30ml	Very finely minced red chiles
1 tablespoon	15ml	Very finely minced green chiles
2 tablespoons	30ml	Chiffonade of fresh mint
		Garnish: hot sauce - extra virgin olive oil

Recipe Instructions

With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes.

Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way.

When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles and mint.

Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil.

Serve immediately.

Source:
David Rosengarten

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