Courtesy of Chef Charlie Diehl

Charlie says of this recipe, "Use California halibut if you can find it, as its lean, translucent quality resembles rock fish and snapper, both traditionally used in ceviche. The melon and vanilla in this dish call for a Semillion or richly styled Sauvingion Blanc."

Ingredients:

• 1 pound California halibut
• 1 small red onion, torpedo if possible, finely diced
• 1 large ripe tomato, peeled, seeded, and chopped
• Juice of 2 lemons
• 1/2 cup Extra Virgin olive oil
• 1 vanilla bean
• Salt and pepper to taste
• 1/2 cantaloupe, flesh removed from the skin and cut into 1/2 inch cubes
• 1/4 cup chopped parsley
• 1 to 2 bunches arugula, trimmed and washed

Instructions:

Split vanilla bean and carefully scrape seeds into non-reactive pan with olive oil. Place bean in pot and warm over low heat for 5 minutes. Remove from heat and allow to cool.

Remove any skin and bones from halibut and cut into 1/2-inch cubes. Place fish, onion, tomato, lemon juice, half of the olive oil, salt and pepper in non-reactive bowl, mix well, and refrigerate for at least 1 hour.

Just before serving, mix melon and parsley in with fish. Arrange arugula on plates, place mound of ceviche over, and drizzle some of the remaining vanilla oil over mixture. Serves four.

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