Grilled Halibut Seviche

Recipe by kneal

Ingredients

1pound skinless halibut fillets, about 1 inch thick

-- Extra virgin olive oil

3/4 to 1cups 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.