INGREDIENTS

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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