Halibut Ceviche With Jalapeño and Parsley

Preparation

1. Step 1

   Thinly slice one-third of jalapeño and place in a small bowl with orange juice and lime juice. Allow to infuse for 30 minutes. Meanwhile, dice remainder of jalapeño into ¼-inch pieces and set aside. Dice halibut into ¼-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.

2. Step 2

   Strain infused juice, discarding sliced jalapeño. Season halibut lightly with a pinch of salt, or to taste. Add ¼ cup juice to halibut, reserving remainder. Allow to sit (still resting in bowl of ice) for 5 minutes. Drain well.

3. Step 3

   Divide halibut among four chilled serving plates. Top each serving with an equal portion of reserved juice, diced jalapeño, parsley and a few drops of olive oil. Season to taste with salt, and sprinkle each plate with grated lime zest. Serve immediately.