Halibut Ceviche

Directions

1. 1
   Cut the fish into 1/2 inch pieces, smaller for a quick cook, and place in a bowl.
2. 2
   Squeeze enough fresh lemon and lime juice to completely cover the fish.
3. 3
   Add 2-3 healthy pinches of Kosher salt, stir and refrigerate for at least 3 hours.
4. 4
   In the meantime, toast both sides of the corn tortillas under the broiler until slightly golden.
5. 5
   Remove from oven and allow to cool.
6. 6
   After about 3 hours strain the ceviche and mixt in the diced red onion, avocado and fresh cilantro (more or less of each ingredient may be added according to taste).
7. 7
   Serve with the corn tortillas.