- 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, preferably Mexican
- 2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled
- 1/2 medium sweet white onion, finely chopped
- 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
- 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
- 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
- 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
- 1 serrano chile, minced
- 2 tablespoons chopped fresh cilantro leaves
- 1 firm-ripe avocado
- Coarse kosher salt to taste
- Thick tortilla chips
- Mexican hot chile sauce, such as Cholula
- calories 164
- caloriesfromfat 66 %
- protein 11 g
- fat 12 g
- satfat 2.9 g
- carbohydrate 4.8 g
- fiber 1.2 g
- sodium 576 mg
- cholesterol 20 mg
How to Make It
In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.
Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
Add pickled jalapeños, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.
Note: Nutritional analysis is per serving.