Simple Carpaccio-Style Ceviche

• 1-1/2 pound White Fish (Cod, Sea Bass, Halibut)
• 5 whole Limes, Juiced, Divided Use
• 1/4 cups Olive Oil
• 1/2 whole Orange, Juiced
• 1 teaspoon Honey
• 1 teaspoon Chili Garlic Sauce
• 2 whole Mangoes, Peeled And Sliced
• 3 whole Avocados, Peeled, Pitted And Sliced
• Salt And Pepper
• 1 bunch Fresh Mint, Leaves Removed From The Stems
• 1 bunch Fresh Cilantro, Leaves Removed From The Stems

1. Flash freeze the fish for 30 minutes until it's slightly frozen, making it firm and easier to slice. Then slice the fillets crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.
2. In a medium sized bowl whisk together the oil, juice of the remaining lime, and the orange juice. Add 1 teaspoon each of honey and chili-garlic sauce. Taste and adjust for sweetness and heat. Then add salt and pepper to taste.
3. To serve: After 3 hours, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.

white fish, whole limes, ubc, orange, honey, garlic, mangoes, avocados, salt, fresh mint, fresh cilantro

Taken from tastykitchen.com/recipes/salads/simple-carpaccio-style-ceviche/ (may not work)