Halibut Ceviche with Lime & Seaweed

Simple, fragrant, mouthwatering and colorful, this is perfect for summer dining. Nori is dried seaweed that comes in sheets and is used for sushi. Here it adds notes of umami and texture.  Halibut, although delicious is pricey.  Use sea bass or corvina, if you can find it: It is the traditional fish used for Peruvian ceviche.

4 limes, plus slices for garnish
1 cup chopped cilantro, plus more for garnishing
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 lb. fresh halibut filet (without skin)
1 medium yellow bell pepper
1 sheet nori (dried seaweed)
red Thai bird chile, very thinly sliced

Grate 1 tablespoon zest from limes.  Squeeze 1/2 cup lime juice.  Combine rind, juice, 1 cup cilantro, olive oil, salt, and pepper in a large bowl. Cut fish into 1/2-inch pieces and add to bowl. Remove seeds from yellow pepper and dice very fine to get approximately 1 cup.  Add to bowl and stir well. Cover and chill 3 to 4 hours or longer according to your taste. 

When ready to serve: Heat a large skillet over medium-high heat. Add nori to pan; toast 1 to 2 minutes until fragrant, turning once. Using a scissors, snip nori into small pieces.  Sitr ceviche, adding salt, pepper or lime juice to balance flavors. Stir half of nori into ceviche and sprinkle remaining nori on top. Garnish with Thai chile, additional cilantro, and lime slices. Serves 4