Halibut Ceviche With Herbs (Recipe)

Ingredients

454g (1 lb) very fresh halibut

125ml (4fl oz) freshly squeezed lime juice 

375ml (12fl oz) spicy tomato juice

1 ripe mango, peeled, seeded and medium diced

8 tsp (or to taste) hot pepper sauce

1 tbsp honey

4 tsp very finely winced green chilies

25g (3/4 oz) finely chopped herbs (mint, parsley, chervil, chives, coriander etc.), plus extra herb leaves for garnish

Salt and freshly ground black pepper to taste

Extra-virgin olive oil for drizzling

Steps

1.  Using a sharp knife, cut the halibut into thin slices.  In a bowl, mix the fish with the lime juice and allow to stand for 10 minutes at room temperature.

2.  Remove the fish from the lime juice; discard the juice.  Add all the remaining ingredients except the olive oil; mix to combine.  Keep refrigerated until ready to serve.

3.  When ready to serve, drizzle a little oil around the ceviche and garnish with fresh herb leaves.

From : Low-Carbo Cooking