Classic Ceviche

• MAKE-AHEAD

Ingredients

1. 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
2. 1 1/2 cups fresh lime juice
3. 1 medium white onion, chopped into 1/2-inch pieces
4. 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
5. Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
6. 1/3 cup chopped cilantro, plus a few leaves for garnish
7. 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
8. 1 to 2 tablespoons extra-virgin olive oil (optional)
9. Salt
10. 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
11. 1 large or 2 small ripe avocados, peeled, pitted and diced
12. Tostadas, tortilla chips or saltine crackers, for serving

1. In a 1 1/2-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.
2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.