Ingredients:
1 lb. Dorado or Mahi-mahi cut into ˝ inch cubes (try other whitefish as well, the fresher the better!)
1 cup of fresh-squeezed lime juice to "cook" the fish in the refrigerator  
1 white onion, chopped in Ľ  inch squares
3 cups of Roma or Saladet tomatoes, chopped
1 cup of cilantro, chopped
4 jalapeńo chiles in vinegar chopped
4 tablespoons of fresh-squeezed lime for final mixture later
Ľ cup of fresh-squeezed orange juice
2 tablespoons of olive oil
Ľ cup sliced olives
1 ripe avocado cut in small cubes
Salt to taste
 
Tostadas, Totopos or Saltines
Splash of Hot Sauce to taste

 

 
Directions:
Take the fish and cut into ˝ inch cubes.  Place fish in the cup of lime juice in a rectangular Tupperware.  Make sure there is enough lime juice to cover the fish.  If not, add more.  The lime juice is "cooking" the fish with its acid.  There is no substitute for fresh lime juice!  Concentrate won't work!  Place in the refrigerator for 3-4 hours (maximum of 5 hours).
Discard the lime juice in the Tupperware and mix gently with all of the other ingredients (second set listed above).  Don't over-stir or the fish may crumble, as well you will break down the nice consistency of the other ingredients.  Sometimes I just turn it over a bit with my hands and it is ready to serve.

Accompany with saltines, tostadas (crisp corn tortillas) or totopos (crisp corn tortilla triangles).  I also add a splash of your hot sauce of choice as mild or as hot as you like.  Again, if this is a delicately flavored fish you may want to err on the side of a mild sauce to avoid overpowering the fish.  Ceviche goes very well with a lighter flavored beer like Modelo Especial or Pacifico.
©Chef Ana Isabel Garcia Moreno