Rick Bayless'
Halibut Ceviche with Roasted Poblano,
Kaffir Lime Avocado Puree and Asian Aromatics

Serves 6

• 1 pound sashimi-grade skinless halibut fillet, cut into 1/2-inch cubes
• 1 1/2 cups fresh lime juice, plus a few wheels of lime for garnish
• 2 medium poblano chiles, roasted, peeled, seeded and cut into 1/4-inch pieces
• 3 medium (about 5 ounces) raw tomatillos, cut into 1/4-inch dice (about 1 cup)
• 1/2 cup Kaffir Lime Avocado Puree
• Wild arugula, for garnish
• Kosher salt

Place fish in a large non-reactive bowl and cover with the lime juice (it should float freely). Cover and refrigerate 4 hours, until a cube of fish looks "cooked" at the center when broken open. Drain off the lime juice (it's okay if a small amount remains at the bottom of the bowl). Add the poblanos, tomatillos and Kaffir Lime Avocado Puree. Stir to combine thoroughly, then taste and season with salt. Divide arugula among 6 martini glasses and top with a portion of the ceviche. Garnish with a wheel of lime and serve right away.