Grilled Halibut Seviche
(Seviche is the art of cooking raw fish with acidic liquids such as lime juice, but we are putting a little extra flavor to it by grilling it for just a few minutes)
1 pound skinless halibut fillets, about 1” thick
Extra-virgin olive oil
¾ -1 cup fresh lime juice (about 6-8 limes)
1 medium tomato, seeded and diced
1/3 cup red minced red onion
3 small radishes, trimmed and cut into very thin wedges
½ – 1 jalapeño pepper, stemmed, seeded, and minced
1 garlic clove, minced
¼ tsp. Kosher salt
1/8 tsp. granulated sugar
1 bag (12 ounces) tortilla chips
- Prepare the grill for direct cooking over high heat (450˚-550˚).
- Brush the halibut fillets on both sides with oil.
- Brush the cooking grates clean. Grill the halibut over direct high heat with the lid closed as much as possible, just long enough to sear both sides, 4-5 minutes, turning once. Remove from the grill and let cool. Break into ½” pieces and place in a bowl with ¾ cup lime juice, or enough to cover the fish. Cover and refrigerate for 2 hours or until the fish is opaque, stirring once or twice.
- Drain and discard the liquid from the bowl and then stir in remaining ingredients (if not serving immediately, add radishes just before serving to keep the seviche from turning pink). Serve immediately or cover and chill for several hours. Serve cold with tortilla chips.