Grapefruit Halibut Ceviche

1 8-ounce Alaskan halibut filet (fresh caught or flash frozen)
1 cup lime juice
2 pink grapefruits
1/4 red onion, diced
2 jalapeños, diced
2 tablespoons fresh minced cilantro
1 teaspoon kosher salt
fresh cracked black pepper

Cut the halibut into 1/2″ pieces and place in a shallow dish. Pour the lime juice over the fish and stir to coat completely. The lime juice should cover the fish. Cover the dish with plastic wrap and refrigerate for 3 hours, stirring halfway through, until the fish pieces are opaque through to the center.

Supreme the grapefruit and section, slicing each section into 1/2″ pieces, retaining any juices.

Pour off a bit of the lime juice from the fish, leaving just a small amount. Add in the grapefruit pieces and juice, red onion, jalapeños, cilantro, salt, and pepper. Stir to combine. Serve with plantain chips or tortilla chips.


Makes 4-6 servings.