Tangy Mexican Ceviche with Avocado and Lime

Ingredients

• 1 pound fresh white fish (such as tilapia or sea bass) cut into 1/2-inch cubes
• 1 cup fresh lime juice squeezed
• 1 tablespoon olive oil
• 1/2 cup red onion finely chopped
• 1 cup tomato diced
• 1 cup cucumber peeled and diced
• 1 jalapeño pepper seeded and minced
• 1/4 cup fresh cilantro chopped
• 1 teaspoon salt
• 1 teaspoon black pepper freshly ground
• 2 large avocados peeled, pitted, and diced

Instructions

1. 1 In a large glass or ceramic bowl, combine the fish and lime juice, ensuring the fish is completely submerged in the juice.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, or until the fish turns opaque and is 'cooked' by the lime juice.
3. 3 While the fish is marinating, prepare the vegetables and herbs. Finely chop the red onion, dice the tomatoes and cucumber, mince the jalapeño, and chop the cilantro.
4. 4 Once the fish is ready, drain it and discard the lime juice. Transfer the fish to a clean bowl.
5. 5 Gently mix the olive oil, red onion, tomato, cucumber, jalapeño, cilantro, salt, and black pepper with the fish.
6. 6 Add the diced avocados to the mixture and gently toss to combine, being careful not to mash the avocados.
7. 7 Taste and adjust seasoning if necessary. Add more salt, pepper, or lime juice to taste.
8. 8 Serve the ceviche chilled, garnished with additional cilantro if desired. Pair with tortilla chips or serve in lettuce cups for a refreshing appetizer.