Fish Ceviche

Directions

1. 1
   Combine the fish, onion, and jalapeno in a nonreactive (ceramic, glass, or plastic) bowl and pour in the lime juice.
2. 2
   Make sure all of the fish is covered in juice.
3. 3
   Take a piece of plastic wrap large enough to cover the entire surface of the dish and press onto the fish mixture to create a plastic barrier between the fish and the air.
4. 4
   Next, cover the entire bowl with a second layer of plastic wrap and refrigerate for at least 3 hours or up to 8 hours.
5. 5
   Season the ceviche with the salt and stir well.
6. 6
   Cover again with both layers of plastic wrap and return to the refrigerator for another hour.
7. 7
   Mix in the avocado and cilantro.
8. 8
   Taste and adjust the seasoning if needed.
9. 9
   Serve the ceviche on a large platter or in individual dishes.
10. 10
    Top the dish with sprigs of cilantro and accompany with tortilla chips.
11. 11
    TECHNIQUES
12. 12
    Chopping an Avocado
13. 13
    The easiest way to chop an avocado is in its skin.
14. 14
    But first you have to slice it in half.
15. 15
    Cut the avocado in half by slicing halfway into it with a large knife and once you hit the seed in the center, move your knife along its perimeter.
16. 16
    Twist the avocado open by gently pulling on each half.
17. 17
    Remove the seed by tapping the seed with the sharp edge of your knife, causing the knife to become wedged into the seed.
18. 18
    Twist the knife a bit to dislodge the seed.
19. 19
    Finally, chop the avocado by taking the tip of your knife and drawing a grid onto the avocado flesh.
20. 20
    Keep in mind that the tighter the grid, the smaller the dice.
21. 21
    Make sure the tip of the knife reaches the skin of the avocado.
22. 22
    Use a spoon to scoop out the chopped avocado.
23. 23
    ADVANCE PREPARATION
24. 24
    The ceviche is best eaten the day it is made, but you can hold it for up to 2 days in the refrigerator.
25. 25
    For best results, keep the ceviche wrapped under the two layers of plastic wrap.