Another Ceviche, from a friend (sorry no pic)

Chez Lopez Ceviche’

Cut 1 pound of halibut (or choice of fish) into ¼ inch chunks. We did this with Spanish Mackerel in Mexico and man it was to die for! Note that if you use salmon it will milk out a bit but it does not change the taste.

Marinate halibut in juice mixture in a glass or plastic bowl for 6 hours. A large zip lock bag works great too. Drain and add to vegetable mixture.

Citrus Marinade

1/2 cup lemon juice

1/2 cup lime juice

2 tsp. cilantro

Fine minced clove garlic

Dice the following ingredients. I like it a little course but a lot of folks like corn kernel sized pieces.

1 avocado

2/3 cup bell pepper

1/3 cup onion (I like red ones)

2 med tomato

3 tbsp. olive oil

12 green olives

2 TBLS sriracha or a teaspoon tabasco (we used Valentina or Chalula in Mexico)

1 tsp salt

1 TBLS shedded fresh basil

Mix together with the marinated fish and its ready in about 5-10 minutes.