Recipe: Dill Pickle Ceviche

Ingredients

• 1 lb fresh firm whitefish, prawns and/or scallops, chopped into ½-inch pieces
• ¼ cup freshly squeezed lime juice
• ¼ cup good-quality dill pickle brine
• ½ red or yellow bell pepper, finely diced
• 1 avocado, pitted and finely chopped
• 1 to 2 dill pickles, finely chopped or coarsely grated
• ¼ cup chopped fresh dill (save some fronds for garnish)
• 2 tbsp finely shaved pickled purple onions
• 1 jalapeno or red bird’s-eye chili, seeded and finely diced
• Salt, to taste
• Corn tortillas or tostadas, for serving