Ceviche al diablo

Ingredients

• CEVICHE

  • 3/4 lb (375 g) very fresh halibut fillet
  • 1/3 cup (75 ml) lime juice
  • Grated zest of 1/2 lime
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) sugar
  • 1/4 cup (60 ml) finely diced red bell pepper
  • 1 tablespoon (15 ml) finely diced jalapeño pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon (15 ml) chopped cilantro (see note)
  • Salt and pepper

• SPICY TORTILLA CHIPS

  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon (15 ml) jalapeño or other hot pepper sauce
  • Grated zest from 1 lime
  • 4 small tortillas

• GARNISH

  • 1/2 yellow bell pepper, cut into thin strips
  • 1 tomato, seeded and cut into thin strips
  • 2 tablespoons (30 ml) chopped cilantro