Halibut with Lemon and Coriander Oil

1 pounds skinless halibut fillet, cut crosswise into 3 pieces

½cup freshly squeezed lime juice

1 tablespoon salt

Coriander oil

3 tablespoons coriander seeds

1 tablespoon salt

3 tablespoons virgin olive oil

Marinade

½ cup freshly squeezed lemo

½ juice

2 tablespoons finely chopped pickled jalapenos

2 tablespoons chopped fresh chives

½ cup coarsely chopped fresh cilantro

4 green onions, thinly sliced

½ red onion, thinly sliced into half-moons

Set the halibut on a baking sheet, cover with plastic wrap and freeze for about two hours, until very firm, but not frozen solid.

Once frozen, remove the halibut from the freezer and slice it crosswise very thin. In a nonreactive bowl, combine the sliced halibut, lime juice and one tablespoon salt. Cover and refrigerate for 1 hours.

To make the coriander oil: Toast the coriander seeds in a dry saute pan over high heat until they begin to pop, about four minutes. Crush the seeds and one tablespoon salt with a mortar and pestle. In a small bowl, blend the crushed seeds with the oil and let rest at room temperature.

Before serving, gently toss the halibut and lime juice with the marinade ingredients and drizzle with the coriander oil.

Serves six.

"The Great Ceviche Book" by Douglas Rodriguez (2003 Ten Speed Press, $17.95)