ceviche

serves 2-4

you can use halibut, redfish, red snapper, or firm fleshed fish such as snapper, striped bass or fluke. scallops also make great ceviche!

1 lb. super fresh fillet—skinned and cut into 1/2 inch cubes
juice of 10 fresh limes
juice of 1 orange
juice of 1 lemon
2 cloves garlic minced
1/2 a red onion, finely chopped
1 large or 2 small jalepeno peppers fine chop
2 t red pepper fine chop
2 t green pepper fine chop
2 t orange of yellow pepper fine chop
1 bunch cilantro chopped (stems removed)
2 medium tomatoes (in season) or cherry tomatoes halved
2 t olive oil
2 t pickled ginger (gari) fine chop
2 ripe avocados cut into 1/4 inch cubes (save a few pieces for garnish)
2 slices lime (for garnish)
tortilla chips

in a glass bowl, combine citrus juices (enough to submerge fish) add fish and cover and refrigerate for about 4 hours.

pour off most of citrus juice (leave enough for a light sauce). gently stir in rest of ingredients. serve in small bowls or martini glasses and garnish with extra avocado cubes and lime slices. serve with tortilla chips