Halibut Ceviche with Lime and Seaweed
We can think of almost nothing more delicious on a hot August night than fresh, light ceviche. Adding nori at the end introduces depth and crunch. Look for nori in the Asian foods section of most supermarkets; it's dried seaweed that comes packaged in sheets (and is what's used for sushi rolls). If halibut is a little too pricey, try striped bass or flounder. Seaweed goes well beyond sushi; here it gives a punch of savory crunch that balances the bright twang of lime and herbal fragrance of cilantro.
The marinade takes a few hours to chill so the active time for this recipe is only approximately 15 minutes.