Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Halibut filet |
| ½ cup | Freshly-squeezed lime juice |
| 6 tablespoons | Freshly-squeezed grapefruit juice |
| 1 \N | Whole Grapefruit |
| ½ teaspoon | Very finely-minced garlic |
| 2 tablespoons | Very finely-minced red chiles |
| 1 tablespoon | Very finely-minced green chiles |
| 2 tablespoons | (packed) Chiffonade of fresh mint |
| \N \N | === GARNISH === |
| \N \N | Hot sauce |
| \N \N | 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 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-28-1998
Suggested Wine: Frexinet Brut Cava Cordon Negro Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.