In a non reactive bowl, stir halibut with onion, lime
juice and vinegar to coat. Cover and refrigerate for 4 to 6 hours.
Discard halibut marinade and in a clean bowl combine halibut and bell pepper.
For dressing combine lime juice and rice vinegar and while whisking, add olive oil in a slow stream. Add lime zest
, chives, cilantro
and chili flakes. Fold in halibut and bell pepper mixture and season, to taste, with salt and pepper. Spoon into martini
glasses and top with radish sprouts.