Ingredients

	20 slices thinly sliced fresh halibut
	4 lime
	2 grapefruit
	1 red onion
	3 padrons
	1/2 green chili
	1 tsk. Coarse salt
	1/2 bunch of fresh basil
	2 tbsp. olive oil
	Black pepper
	30 g. pistachios without peel

Halibut ceviche with grape fruit, padrones and basil

Af: Stephanie Spangsberg / Foto: PR

Ceviche, which in its simplicity is citrus-marinated fresh fish, is originally from Mexican cuisine but has over time become popular in many other world cuisines. You can make ceviche from most fish and seafood, but I use halibut, a light fish, for this dish. I get help from my local fishmonger to cut the fresh fish quite thinly and finely into slices. Then finally, ask your local for advice. It is essential that the fish is entirely new and has been on ice/frost before you use it for ceviche, as it is a raw dish. I serve my ceviche either as an appetizer or as part of a salad bar. So it goes for the most part.

Directions

1 Done	FIRST Spread out thin slices of halibut on a flat platter with an edge or in a foil tray. Squeeze the juice from the limes and one grapefruit over the fish. Cut the red onion into thin half rings, and cut the padron peppers and green chili in thin slices. Spread both onion, padron pepper and chili over the fish too. Sprinkle coarse salt over. Refrigerate the marinated fish for 30 minutes.
2 Done	FINALLY When you pull the fish from your fridge, serve it with leaves of fresh basil, olive oil, freshly ground black pepper and coarsely chopped pistachios. Serve immediately.