Halibut Ceviche

CSF Member Recipe by Tara Duggan, photo by Anne Lopez

INGREDIENTS

1/2 pound halibut, skinned and cut into 1/4 inch cubes, kept very cold

1/2 yellow bell pepper, cut into 1/4 inch cubes

1-2 green onions, minced

1/2 to 1 lime

Fancy sea salt

Chile pepper flakes

Black pepper

Nice extra virgin olive oil

Tostadas or thick tortilla chips

Hot sauce

After you cut up the fish, place in a bowl in the refrigerator while you prep the other ingredients. Add the pepper, onions, the juice of 1/2 lime, a good sprinkle of salt, chile flakes and pepper. Toss gently and return to the refrigerator preferably inside a bowl of ice water or on top of a big ice pack. Let marinate until the fish just starts to turn white, 10-15 minutes.

Add more lime, salt and peppers to taste and drizzle with the olive oil. Serve with the crunchy tortillas and hot sauce.