This is a Mexican Ceviche Recipe with fresh garden tomatoes, avocado, jalapeno, olives and cilantro. With a brine in lime juice, this Halibut Ceviche is a beautiful light dinner. Refreshing, bright and full of flavor.
Cut the fish fillets into 1/2-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.