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