Spicy Halibut Ceviche

Food styling and recipe development by Olivia Caminiti

Spicy Halibut Ceviche

1	ruby red grapefruit, supremed, juice reserved
	Siete hot sauce of any variety
1/4 cup	lime juice
1 TBSP	agave
1 tsp	sea salt
1/2 lb	sushi grade halibut (or other white fish), cut in 1/4" slices
1/4	red onion, thinly sliced
1/2	serrano pepper, thinly sliced
4	mint sprigs
	olive oil for drizzling

Instructions

Toss grapefruit supremes in your favorite Siete hot sauce and reserve.

Whisk together 2 T grapefruit juice, lime juice, agave and sea salt. Add in halibut, red onion, and serrano and toss gently. Cover and let sit for 1 hour in the refrigerator.

Plate ceviche, top with small mint leaves, drizzle with olive oil.

Serves 4