Halibut Ceviche Salad Recipes

HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES

Steps:

• 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 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.
• Recommended Wine: Frexinet Brut Cava Cordon Negro

HALIBUT CEVICHE

Steps:

• In a non reactive bowl, stir halibut with onion, lime juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
• Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
• For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest, chives, cilantro, mint and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini glasses and top with radish sprouts.

SCALLOP-AND-HALIBUT CEVICHE SALAD

Steps:

• Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
• Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
• Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
• Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.