Ceviche Perlita

• 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
• 3 tablespoons fresh lime juice
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano, preferably Mexican
• 2 tablespoons juice from a jar of sliced pickled jalapenos (sometimes labeled
• 1/2 medium sweet white onion, finely chopped
• 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
• 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
• 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
• 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
• 1 serrano chile, minced
• 2 tablespoons chopped fresh cilantro leaves
• 1 firm-ripe avocado
• Coarse kosher salt to taste
• Thick tortilla chips
• Mexican hot chile sauce, such as Cholula

1. In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeno juice in a large bowl.
3. Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
4. Add pickled jalapenos, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.
5. Note: Nutritional analysis is per serving.

bass, lime juice, lemon juice, extravirgin olive oil, oregano, jalapeufos, sweet white onion, grape tomatoes, cucumber, green olives, cheese, serrano chile, cilantro, avocado, kosher salt, tortilla chips, chile sauce

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