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["Halibut cut into 1/2-inch dice", "Onion chopped into 1/2-inch pieces", "Tomato chopped into 1/2-inch pieces", "Jalapenos or serranos stemmed, seeded and finely chopped", "Chop Cilantro", "", "", "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.", "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. Just before serving, gently stir in the diced avocado.", "", "Make Ahead Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is ""cooked,"" drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving. Notes Serving Options Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving."]
