HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 9
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
CEVICHE WITH MINT AND MANGO
Provided by Molly O'Neill
Categories appetizer
Time 6h10m
Yield 4 appetizers
Number Of Ingredients 8
Steps:
- In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
- Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 14 grams, TransFat 0 grams
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