Halibut Ceviche With Grapefruit And Chiles Recipes

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HALIBUT CEVICHE SALAD



Halibut Ceviche Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

Vegetable oil cooking spray
Four 6-to-7-inch corn tortillas
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 large limes)
1 teaspoon agave
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 green onions, pale green and white parts only, finely sliced
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1 small jalapeno, finely diced
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
  • Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
  • For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
  • For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
  • To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

HALIBUT CEVICHE



Halibut Ceviche image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

1 pound halibut fillet, diced into 1/2-inch pieces
1 large red onion, diced small
1 lime, juiced
2 tablespoons rice vinegar
1 yellow bell pepper, stem and seeds removed and diced small
1 lime, zested and juiced
1 tablespoon rice vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon minced, fresh garlic chives
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced, fresh mint leaves
1 teaspoon chili flakes
Salt and freshly ground black pepper
1 pint daikon radish sprouts

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.

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