Halibut Ceviche

by Dave Johnson

· One small halibut fillet, approximately 16 oz diced fine (rockfish make a wonderful ceviche as well, I personally find Pacific and Lingcod too oily)

· ½ large red onion diced fine

· 2 jalapenos, seeded and chopped fine

· 2 Avocados diced fine

· Cilantro

· Lime juice

· Lime

Mix the halibut and red onion, add enough fresh squeezed lime juice to submerse, cover and refrigerate for 3-4 hours. Drain well, add jalapenos, avocado, salt and cilantro (to taste). Squeeze fresh lime juice over it and zest lime peel into as well. Serve cold with tortilla chips.