Halibut Ceviche

• 1 lbs halibut
• 1 large tomato diced
• 1/2 cup red onion or shallot diced
• 1 garlic clove minced
• 1 red or yellow bell pepper thinly sliced
• 3/4 cup chopped cilantro 
• 1/2 cup lemon juice
• 1/2 cup lime juice
• Lemon/lime wedges 
• Salt and pepper 

• Basil 
• 1 hot pepper (or less) seeded and diced 

Directions:

1. Cut halibut into bite size pieces and sprinkle with salt.
2. Add 1/4 cup of cilantro. 
3. Pour lemon and lime juice over the halibut in a non reactive bowl. Gently toss and cover the bowl. Place it in the refrigerator for 2-4 hours. Stirring occasionally until the fish is opaque.
4. Drain the fish. 
5. Mix all the ingredients in a large bowl. Add the juice of the lime and lemon wedges.  
6. Salt and pepper to taste. 
7. Garnish with basil or any green herb
8. This dish can be made ahead of time and can be refrigerated until ready to serve.