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Ingredientes
- 1 lb Halibut filet
- 1/2 c. Freshly-squeezed lime juice
- 6 Tbsp. Freshly-squeezed grapefruit juice
- 1 whl Grapefruit
- 1/2 tsp Very finely-chopped garlic
- 2 Tbsp. Very finely-chopped red chiles
- 1 Tbsp. Very finely-chopped green chiles
- 2 Tbsp. (packed) Chiffonade of fresh mint Warm sauce Extra-virgin extra virgin olive oil
Direcciones
- 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 min.
- Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pcs of grapefruit. Slice each piece in half, the long way.
- When ready to serve ceviche, drain the liquid completely from the halibut, and throw away liquid. Add in grapefruit pcs 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 warm sauce, and drizzle with extra-virgin extra virgin olive oil. Serve immediately.
- Suggested Wine: Frexinet Brut Cava Cordon Negro
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 608g | |
| Calories 547 | |
| Calories from Fat 95 | 17% |
| Total Fat 10.59g | 13% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 349mg | 15% |
| Potassium 2253mg | 64% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 8.95g | 6% |
| Protein 95.46g | 153% |
