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Ceviche
Ingredients:
- 1 pound fresh, skinless snapper, bass, halibut or other ocean fish fillets, cut into 1/2 inch dice
- 1 1/2 cups fresh lime juice
- 1 medium white onion, chopped into 1/2 inch pieces
- 2 medium large tomatoes, about 1 pound, chopped into 1/2 inch pieces
- Fresh hot green chiles: 2 to 3 serranos or 1 to 2 jalapeƱos, stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives, manzanillas for a typical Mexican flavor
- 1 to 2 tablespoons extra virgin olive oil, optional
- Salt
- 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
- 1 large or 2 small ripe avocados, peeled, pitted and diced
- Tostadas, tortilla chips or saltine crackers, for serving
Preparation:
In a 1 1/2 quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.