Halibut Ceviche

Ingredience

1 pound fresh Alaskan halibut, diced into 1/2-inch chunks

1 1/2 cups fresh lime juice

1 medium white onion, 1/2-inch dice

2 medium-large tomatoes, 1/2-inch dice

3 serrano peppers, stemmed, seeded, and finely chopped

1/3 cup chopped cilantro, plus a few leaves for garnish

1/3 cup chopped and pitted Manzanillo olives

1 to 2 tablespoons extra virgin olive oil

Salt

3 tablespoons fresh squeezed orange juice

2 ripe avocados, peeled, pitted, and diced

Tortilla chips, for serving

Pokyny

1 In a non-reactive bowl, combine the fish, lime juice, and onion. Use enough juice to cover the fish and allow it to float freely. This will encourage the fish to marinate properly. Cover and refrigerate for about 30 minutes, until a cube of fish no longer translucent or looks raw when broken open. Drain in a colander.

2In a large bowl, mix together the tomatoes, serrano peppers, cilantro, olives, and olive oil. Stir in the fish and season with salt. Add the orange juice.

3Just before serving, gently stir in the diced avocado.