Chilean Ceviche
1 pound halibut or Chilean sea bass fillet
1/2 cup freshly squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 whole grapefruit
1/2 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
The proof that you’re on the right path is that living starts
to become more effortless.
- Barbara De Angelis