Ingredients
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1 pound fresh, skinless snapper or another type of fish fillets cut into 1/2-inch dice
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1 1/2 cups fresh lime juice
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1 medium white onion, chopped into 1/2-inch pieces
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2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
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Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded, and finely chopped
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1/3 cup chopped cilantro
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1/3 cup chopped pitted green olives
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1 to 2 tablespoons extra-virgin olive oil (optional)
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Kosher salt
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3 tablespoons fresh orange juice or 1/2 teaspoon sugar
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1 large or 2 small ripe avocados, peeled, pitted, and diced
Directions
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In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice, and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
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In a large bowl, mix together the tomatoes, green chiles, cilantro, olives, and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately.
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Before serving, gently stir in the diced avocado.