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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound halibut or Chilean sea bass fillet
½ cup freshly squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 whole grapefruit
½ teaspoon very finely minced garlic
2 tablespoons very finely minced red chiles
1 tablespoon very finely minced green chiles
1 packed tablespoon chiffonade of fresh mint
2 packed tablespoons chiffonade of cilantro
Garnish: Hot sauce, extra virgin olive oil
With a very sharp knife, cut the fish 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, remove sections of grapefruit. Slice each section 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.