Chef Ana's Simple Ceviche - The International Kitchen

Ingredients

• 1 lb. dorado or mahi-mahi cut into ½ inch cubes (or use other whitefish—the fresher the better!)
• 1 cup of fresh-squeezed lime juice to “cook” the fish in the refrigerator
• 1 white onion, chopped in ¼ inch squares
• 3 cups of Roma or Saladet tomatoes, chopped
• 1 cup of cilantro, chopped
• 4 jalapeno chiles in vinegar, chopped
• 4 tablespoons of fresh-squeezed lime for dressing
• ¼ cup of fresh-squeezed orange juice
• 2 tablespoons of olive oil
• ¼ cup sliced olives
• 1 ripe avocado cut in small cubes
• Salt to taste