Halibut Ceviche with Grapefruit and Chiles

1. 1

   With a very sharp knife, cut the halibut into thin broad slices.

2. 2

   Place in a bowl, and toss with the lime juice and grapefruit juice.

3. 3

   Let sit at room temperature for 15 minutes

4. 4

   Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit.

5. 5

   Slice each piece in half, the long way

6. 6

   When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid.

7. 7

   Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles, and mint.

8. 8

   Toss gently.

9. 9

   Divide among 6 plates, laying out the strips of halibut flatly on each plate.

10. 10

    Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil.

11. 11

    Serve immediately.

12. 12

    Recommended Wine: Frexinet Brut Cava Cordon Negro

* Per serving · 4 servings · Values may vary.

No additional tips available.