Grilled Halibut Seviche
- Yield: 4 to 6 servings
- Prep: 20 mins
- Cook: 4-5
- 1pound skinless halibut fillets, about 1 inch thick
- Extra virgin olive oil
- 3/4 to 1cup fresh lime juice (from 6-8 limes)
- 1medium tomato, seeded and diced
- 1/3cup minced red onion
- 3small radishes, trimmed and cut into very thin wedges
- 1/2-1 jalapeno chile pepper, stemmed, seeded and minced
- 1 garlic clove, minced
- 1/4teaspoon kosher salt
- 1/8teaspoon granulated sugar
- 12ounces tortilla chips
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- 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 to 5 minutes, turning once. Remove from the grill and let cool. Break into ½-inch 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 the 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.
©2011 Weber-Stephen Products LLC. Recipe from Weber’s Time To Grill™ by Jamie Purviance. Used with permission