Grilled Halibut Ceviche

1 pound skinless halibut fillets, about 1 inch thick

Extra-virgin olive oil

¾-1 cup fresh lime juice (from 6-8 limes)

1 medium tomato, seeded and diced

⅓ cup minced red onion

3 small radishes, trimmed and cut into very thin wedges

½-1 jalapeno chile pepper, stemmed, seeded and minced

1 garlic clove, minced

¼ teaspoon kosher salt

⅛ teaspoon sugar

1 bag (12 ounces) tortilla chips

Prepare the grill for direct cooking over high heat (450-550 degrees).

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 ceviche from turning pink). Serve immediately or cover and chill for several hours. Serve cold with tortilla chips.

Serves four to six.

“Weber’s Time To Grill” by Jamie Purviance (2011 Sunset)