From Around The Family Table
Nan made this for the 50th Anniversary party. We all scarfed it up, including the kids.
1 lb. fresh, skinless snapper, bass, halibut or other ocean fish fillets, cut into 1/2" cubes
1 1/2 cups fresh lime juice
1 medium white onion, chopped in 1/4" pieces
1 pound ripe plum tomatoes, chopped in 1/4" pieces
1/3 cup fresh cilantro, chopped, plus a few leaves for garnish
1/3 cup pitted green olives, manzanillos preferred
1/2 tbsp. olive oil, extra virgin
3 tbsp. fresh orange juice
1 large avocado, peeled, pitted, diced
Fresh hot green chilies to taste (roughly 2-3 serranos or 1-2 jalapenos) seeded, stemmed, and finely chopped
Sea salt to taste
Tostadas or tortilla chips
1. In a 11/2 quart glass bowl, combine the fish, lime juice and onion. You’ll need 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. Pour into a colander and drain off the lime juice.
2. In a large bowl, mix together the tomatoes, green chilies, cilantro, olives and olive oil. Stir in the fish, taste and season with salt, usually about 3/4 tsp. and the orange juice. Cover and refrigerate if not serving immediately.
3. Just before serving, stir in the diced avocado, being careful not to break up the pieces. Serve in a large bowl to eat with chips. Or serve in individual bowls lined with frisee lettuce or fresh grape leaves.
Source: Nan via Sam Haugh via Rick Bayless