MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Halibut Ceviche with Grapefruit and Chiles
 Categories: Fish, Chilies, Fruit, Sauces
      Yield: 4 Servings
 
      1 lb Halibut fillet
    1/2 c  Lime juice; freshly squeezed
      6 tb Grapefruit juice;
           - freshly squeezed
      1    Whole grapefruit
    1/2 ts Garlic; very finely minced
      2 tb Red chiles;
           - very finely minced
      1 tb Green chiles;
           - very finely minced
      2 tb Fresh mint chiffonade
           Garnish:
           Hot sauce
           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 seviche, 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.
  Di vide 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.
  
  Recipe by David Rosengarten

  Recipe FROM: The Taste Show
 
MMMMM