Halibut Ceviche With Jalapeno and Parsley

• 1 large jalapeno pepper, cut in two, stemmed and seeded
• 13 cup freshly squeezed orange juice
• 1 1/2 tablespoons freshly squeezed lime juice plus finely grated zest of 1 lime
• 8 ounces skinless, boneless halibut fillet
• Sea salt
• 2 tablespoons finely sliced fresh parsley leaves
• Extra virgin olive oil

1. Thinly slice one-third of jalapeno and place in a small bowl with orange juice and lime juice.
2. Allow to infuse for 30 minutes.
3. Meanwhile, dice remainder of jalapeno into 1/4-inch pieces and set aside.
4. Dice halibut into 1/4-inch cubes, place in a bowl nesting in a bowl of ice, and refrigerate.
5. Strain infused juice, discarding sliced jalapeno.
6. Season halibut lightly with a pinch of salt, or to taste.
7. Add 1/4 cup juice to halibut, reserving remainder.
8. Allow to sit (still resting in bowl of ice) for 5 minutes.
9. Drain well.
10. Divide halibut among four chilled serving plates.
11. Top each serving with an equal portion of reserved juice, diced jalapeno, parsley and a few drops of olive oil.
12. Season to taste with salt, and sprinkle each plate with grated lime zest.
13. Serve immediately.

jalapeno pepper, freshly squeezed orange juice, freshly squeezed lime juice, skinless, salt, parsley, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1012525 (may not work)