Ceviche Verde

• 1 pound fresh Pacific halibut or other firm-fleshed fish
• 1 teaspoon kosher salt
• 3 tablespoons fresh lime juice
• 2 ripe avocados, peeled and pitted
• 3/4 cup green olives, sliced
• 1/2 cup tomatillos, diced
• 1/4 cup onion, very finely chopped
• 1/4 cup fresh cilantro leaves
• 1 jalapeno, stemmed, seeded, and minced (optional)
• 2 tablespoons olive oil
• Tostadas or tortilla chips
• To ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.

1. Chop fish into 1/2" cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.
2. Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeno Add olive oil and season to taste with salt.
3. Serve over tostadas or with tortilla chips for dipping.

fish, kosher salt, lime juice, avocados, green olives, onion, fresh cilantro, olive oil, tortilla chips, avocados

Taken from www.epicurious.com/recipes/food/views/ceviche-verde-366691 (may not work)