Ceviche Perlita

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.
3. 3. Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
4. 4. 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.
5. Note: Nutritional analysis is per serving.