- 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 jalapenos), stemmed, seeded and finely chopped
- 1/3 cup chopped cilantro, plus a few leaves for garnish
- 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
- 1 to 2 tablespoons extra-virgin olive oil (optional)
- 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
- 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.
Keywords: ceviche mexicano, mexican ceviche