Circles Ceviche

Ingredients:

• 1 lb of your favorite fish or shrimp selection
• 1 ½ cups of fresh lime juice
• 1 medium red onion, chopped into ½-inch pieces
• 2 medium-large 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 green olives
• 1 to 2 tablespoons extra-virgin olive oil
• Salt
• 3 tablespoons of fresh orange juice
• 1 large or 2 small ripe avocados, peeled, pitted, and diced
• Tostadas, tortilla chips or saltine crackers for serving

Steps:

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.