Ceviche Verde

• 3/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup finely diced white onion
• 1 pound skinless halibut fillets, cut into small pieces
• 3/4 cup finely chopped jicama
• 1/3 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3 medium tomatillos, husked and diced
• 2 serrano chiles, seeded and minced
• 1 diced avocado
• Chips or tostadas

1. Combine first 4 ingredients in a large glass or ceramic bowl, gently pressing down to cover fish with liquid. Cover and refrigerate 3 hours or until fish is opaque in center, stirring occasionally. Drain, reserving 1/3 cup liquid.
2. Combine jicama and remaining ingredients in a large glass or ceramic bowl. Stir in fish mixture and reserved liquid. Cover and refrigerate 1 hour. Serve with chips or tostadas.

lime juice, lemon juice, white onion, jicama, fresh cilantro, extravirgin olive oil, salt, ground cumin, serrano chiles, avocado

Taken from www.myrecipes.com/recipe/ceviche-verde (may not work)