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 cup red onion, finely chopped
• 1 cup tomato, diced
• 1 cup cucumber, peeled and diced
• 1 jalapeño pepper, seeded and minced
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 large avocados, peeled, pitted, and diced

Method

1. 01
   In a large glass or ceramic bowl, combine the fish and lime juice, ensuring the fish is completely submerged in the juice.
2. 02
   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. 03
   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. 04
   Once the fish is ready, drain it and discard the lime juice. Transfer the fish to a clean bowl.
5. 05
   Gently mix the olive oil, red onion, tomato, cucumber, jalapeño, cilantro, salt, and black pepper with the fish.
6. 06
   Add the diced avocados to the mixture and gently toss to combine, being careful not to mash the avocados.
7. 07
   Taste and adjust seasoning if necessary. Add more salt, pepper, or lime juice to taste.
8. 08
   Serve the ceviche chilled, garnished with additional cilantro if desired. Pair with tortilla chips or serve in lettuce cups for a refreshing appetizer.