2lb halibut filets (de-boned, cut into 1/2 inch pieces)
1/2 cup lime juice
1/2 cup lemon juice
1 medium red onion (finely diced)
1 large tomato (finely diced, seeded)
1 large avocado (diced)
1 medium jalepeño (finely diced)
1/2 cup cilantro (finely chopped)
1 teaspoon oregano (ground)
Using either a glass or ceramic dish, add your fish, red onion, tomatoes, jalepeño, salt and oregano.
Next, add your lime and lemon juice.
Place in refrigerator for 3-4 hours, stirring every hour or so to make sure the fish is well incorporated.
Before serving, fold in avocado and cilantro for a fresh touch.
Some people are discouraged with ceviche because of the misconception that the fish is raw. However, as the fish sits and marinades, the acid from the citrus juice literally cooks the fish, making it perfectly safe to eat.