Border Grill Ceviche
1 pound halibut fillet, impeccably fresh
3/4 cup freshly squeezed lime juice
1 large ripe tomato, cored, seeded and diced
1 small red onion, finely diced
1/2 cup roughly chopped cilantro
1 to 3 jalapeños, sliced in thin circles
2 cups clam juice
1 teaspoon salt, or to taste
Romaine lettuce leaves for garnish
corn tortilla chips for garnish
Dice the halibut in 1/2-inch cubes and place in a glass or porcelain dish. Add 1/2 cup of the lime juice and toss to coat evenly. Let marinate 30 to 45 minutes, then drain.
Place in a bowl with remaining 1/4 cup lime juice, tomato, onion, cilantro, jalapenos, clam juice, and salt. Mix well and set in refrigerator 1 to 2 hours to let flavors blend.
Serve in tall chilled goblets with spears of Romaine and crispy corn tortilla chips.
Copyright © 2005, Mary Sue Milliken and Susan Feniger
For more great recipes from Mary Sue and Susan, go to http://www.marysueandsusan.com