tomatoes, chopped into ½-inch pieces
Fresh hot green
chiles, stemmed, seeded and finely chopped
1/3 cup chopped
cilantro- Monica loves a few leaves for garnish!
1/3 cup chopped pitted
1 to 2 tablespoons
extra-virgin olive oil
3 tablespoons of
fresh orange juice
1 large or 2
small ripe avocados, peeled, pitted, and diced
tortilla chips or saltine crackers for serving
Step 1: In a 1 ½-quart glass
or stainless-steel bowl, combine the fish, lime juice and onion. Use enough juice
to cover the fish and allow it to float freely; too little juice means unevenly
“cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no
longer looks raw when broken open. Drain in a colander.
Step 2: In a large bowl, mix the tomatoes, green, chilis, cilantro, olive and optional olive oil. Stir in the fish and season with salt, usually about ½ teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.