Recipe - Halibut (Ivory Coast)

1 pound Halibut filet
One half cup Freshlysqueezed lime juice
6 tablespoon Freshlysqueezed grapefruit
juice
1 Whole Grapefruit
One half teaspoon Very finelyminced garlic
2 tablespoon Very finelyminced red
chiles
1 tablespoon Very finelyminced green
chiles
2 tablespoon (packed) Chiffonade of fresh
mint
=== GARNISH ===
Hot sauce
Extravirgin olive oil

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 extravirgin olive oil. Serve immediately. This recipe yields
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