Ceviche - a Sigalon favorite

Wikipedia   Ceviche Recipes

Chilean Ceviche

INGREDIENTS:
1 pound halibut or sea bass fillet
1/2 cup freshly squeezed lime juice
6 tablespoons freshly squeezed grapefruit juice
1 whole grapefruit
1/2 teaspoon very finely minced garlic
2 tablespoons very finely minced red chiles
1 tablespoon very finely minced green chiles
1 packed tablespoon chiffonade of fresh mint
2 packed tablespoons chiffonade of cilantro
Garnish: Hot sauce, extra virgin olive oil

PREPARATION:
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
3. Just before serving, mix in the parsley, cilantro, and onion.

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