Our springtime food orgy continues with another simple, yet powerfully-flavored dish. Nice fresh cool mint balances the chile and Tabasco heat with a nice blast of citrus from the grapefruit. This couldn't be easier and was yummy.
1 lb. halibut fillet
½ cup lime juice
¼ cup grapefruit juice, plus 2 T
1 whole grapefruit
½ teaspoon garlic, very finely minced
2 tablespoons red chiles, very finely minced
1 tablespoon green chiles, very finely minced
2 tablespoons mint, chiffonade
coarse salt, to taste
hot sauce, to taste
extra-virgin olive oil, for drizzling
With a very sharp knife, cut the halibut into thin, broad slices. Place in a howl and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes.
While the halibut is sitting, cut the grapefruit in half crosswise and, using a grapefruit knife, cur cut pieces of grapefruit. Slice each in half lengthwise.
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 our 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.
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