Ceviche al diablo

Ingredients

• 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
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (15 ml) jalapeño or other hot pepper sauce
• Grated zest from 1 lime
• 4 small tortillas
• 1/2 yellow bell pepper, cut into thin strips
• 1 tomato, seeded and cut into thin strips
• 2 tablespoons (30 ml) chopped cilantro