This Halibut Ceviche is made with the freshest of fish, tangy lime and cilantro - It's got a kick of heat & is a healthy Mexican dish perfect for snacking!
In a bowl combine the fish and onions. Add enough lime juice to completely cover the fish and allow the fish to float around a bit. Cover and refrigerate for about 4 hours, until the fish no longer looks raw inside. Drain and discard the lime juice.
In a large bowl combine the tomatoes, jalapenos, olives, jalapeno and olive oil. Add the fish and season with salt (about ½ teaspoon) and sugar. Gently stir in the avocado and serve immediately with tortilla chips.
Notes
The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.