Recipe - Halibut Ceviche With Grapefruit And Chiles

1 pound Halibut fillet
One half cup Freshly squeezed lime juice
6 tablespoon Freshly squeezed grapefruit
juice
1 Grapefruit, whole
One half teaspoon Very finely minced garlic
2 tablespoon Very finely minced red
chiles
1 tablespoon Very finely minced green
chiles
2 tablespoon Chiffonade of fresh mint

GARNISH
Hot sauce
Extra virgin 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 seviche, 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. Di vide 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.

From Taste Show # TS4819

Suggested Wine: Frexinet Brut Cava Cordon Negro

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #548 by "Master
Harper Gaellon" gaellon@inch.com on Apr 4, 1997