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Halibut Ceviche with Grapefruit And Chiles

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CATEGORY CUISINE TAG YIELD
Fruits Taste1 1 servings

INGREDIENTS

1 lb Halibut filet
1/2 c Freshly-squeezed lime juice
6 tb Freshly-squeezed grapefruit juice
1 Whole Grapefruit
1/2 ts Very finely-minced garlic
2 tb Very finely-minced red chiles
1 tb Very finely-minced green chiles
2 tb (packed) Chiffonade of fresh mint
=== GARNISH ===
Hot sauce
Extra-virgin olive oil

INSTRUCTIONS

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. This recipe yields
?? servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4819 broadcast 01-12-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-28-1998
Suggested Wine: Frexinet Brut Cava Cordon Negro
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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