Recipe: Halibut Ceviche with Grapefruit and Chiles
For 1 Persons
Category: Taste, Fish & seaf
1 lb Halibut fillet
1/2 c Freshly squeezed lime juice
6 tb Freshly squeezed grapefruit
-juice
1 Grapefruit, whole
1/2 ts Very finely minced garlic
2 tb Very finely minced red
-chiles
1 tb Very finely minced green
-chiles
2 tb 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 extra-virgin olive oil.
Serve immediately.
>From Taste Show # TS4819
Suggested Wine: Frexinet Brut Cava Cordon Negro
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon"
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