Classic Ceviche

• 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)
• Salt
• 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

1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion.
2. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish.
3. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open.
4. Drain in a colander.
5. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil.
6. Stir in the fish and season with salt, usually about 1/2 teaspoon.
7. Add the orange juice or sugar.
8. Cover and refrigerate if not serving immediately.
9. Just before serving, gently stir in the diced avocado.

snapper, lime juice, white onion, tomatoes, fresh hot green chiles, cilantro, green olives, extravirgin olive oil, salt, orange juice, avocados, tortilla chips

Taken from www.foodandwine.com/recipes/classic-ceviche (may not work)