Mango Ceviche

• 2 pounds flounder fillets
• Juice of four limes
• 1 jalapeno pepper, cored, seeded and minced
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh coriander
• 1 ripe mango, peeled and diced
• 2 ripe Haas avocados, peeled and diced
• Salt and freshly ground pepper

1. Cut the flounder into 1 1/2-inch squares.
2. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
3. Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl.
4. The fish should be white and opaque.
5. Discard the liquid.
6. Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander.
7. Gently fold in the mango and avocado.
8. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

flounder fillets, four limes, pepper, scallion, fresh coriander, mango, avocados, salt

Taken from cooking.nytimes.com/recipes/9441 (may not work)