• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Halibut fillet

  2. 1/2 cup 118ml Freshly squeezed lime juice

  3. 6 tablespoons 90ml Freshly squeezed grapefruit juice

  4. 1 Grapefruit - whole

  5. 1/2 teaspoon 2 1/2ml Very finely minced garlic

  6. 2 tablespoons 30ml Very finely minced red chiles

  7. 1 tablespoon 15ml Very finely minced green chiles

  8. 2 tablespoons 30ml Chiffonade of fresh mint

  9. Garnish: hot sauce - extra virgin olive oil

Instructions Jump to Ingredients ↑

  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. 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.

  3. 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.

  4. 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.

  5. Serve immediately.


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