This fabulous seviche solves all the problems.
1 pound halibut fillet
1/2 cup freshly squeezed lime juice
1/4 cup plus 2 tablespoons freshly squeezed grapefruit juice
1 whole grapefruit
1/2 teaspoon very finely minced garlic
2 tablespoons very finely minced red chilies
1 tablespoon very finely minced green chilies
2 packed tablespoons chiffonade of fresh mint
coarse salt to taste
hot sauce to taste
extra-virgin olive oil for drizzling the seviche
1. 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.
2. While the halibut is sitting, cut the grapefruit in half crosswise and, using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half lengthwise.
3. When ready to serve seviche, drain the liquid completely from the halibut and discard liquid. Add grapefruit pieces to the fish with the garlic, red chilies, green chilies, 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 fabulous seviche solves all the problems. Halibut is a perfect seviche fish (if you prefer shellfish, you may substitute thin slices of sea scallops). Marinating time is very short, keeping the fish at a resilient, almost carpaccio-like state. The dish will vary depending on the heat of the chilies, so adjust the recipe to taste. We like to leave room for a little more heat -- which comes in the form of a hot sauce applied at the end. Choose a good, flavorful one that's more than just hot; a great brand is West Indies Creole Hot Pepper Sauce, made in the West Indies. And a drizzle of fabulous Andalusian extra-virgin olive oil, green and herbal-tasting, will crank things up even further. Serves 6 as a first course