Halibut Ceviche With Grapefruit And Chiles

Course : Fish
Source:
Serves: 1
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Ingredients:

1 pound halibut fillet
1/2 cup freshly squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 medium grapefruit -- whole
1/2 teaspoon garlic very finely minced
2 tablespoons red chiles very finely minced
1 tablespoon green chiles very finely minced
2 tablespoons chiffonade of fresh mint
---garnish:
1 bottle hot sauce
3 tablespoons extra virgin olive oil
 

Preparation / Directions:

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.


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