With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes. Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way. When ready to serve seviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles and mint. Toss gently. Di vide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately. >From Taste Show # TS4819 Suggested Wine: Frexinet Brut Cava Cordon Negro Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 1|
|Calories from Fat: 98 (15%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 143.4mg||44 %|
|Sodium 374.5mg||13 %|
|Potassium 2788.7mg||73 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 36.3g|
|Protein 96.9g||138 %|
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Calories per serving: 651
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