Halibut Ceviche With Lime And Seaweed

• 3 to 4 medium limes
• 1 cup loosely packed chopped fresh cilantro, plus more leaves for garnish
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (1 1/2-lb.) raw skinless halibut fillet, cut into 1/2-in. pieces
• 1 medium yellow bell pepper, chopped
• 1 sheet nori (dried seaweed)
• Thai chile or red chile slices (optional)

1. Grate 1 tablespoon rind from limes. Squeeze 1/2 cup juice from limes. Combine rind, juice, 1 cup cilantro, and next 5 ingredients (through bell pepper) in a large bowl. Cover and chill 2 to 3 hours, stirring occasionally.
2. Heat a large skillet over medium-high heat. Add nori to pan; toast nori 1 to 2 minutes or until fragrant, turning once. Snip nori into small pieces using scissors, and sprinkle on ceviche. Garnish with additional cilantro and chile slices, if desired.
3. The marinade takes a few hours to chill so the active time for this recipe is only approximately 15 minutes.

limes, fresh cilantro, olive oil, kosher salt, freshly ground black pepper, fillet, yellow bell pepper

Taken from www.myrecipes.com/recipe/halibut-ceviche-lime-seaweed (may not work)