Ceviche with Avocado, Cilantro and Green Chile - Rick Bayless

Ingredients

• 1 cup fresh lime juice
• 2 garlic cloves, peeled and roughly chopped
• 1 cup (loosely packed) roughly chopped cilantro
• Fresh hot green chile to taste (I like 2 serranos or 1 jalapeño), stemmed and roughly chopped
• Salt
• 1 to 1 ¼ pounds sashimi-grade boneless skinless fish (tuna, snapper and salmon are options you’ll likely find), cut into ½-inch cubes OR about 1 to 1 ¼ pounds medium-to-small cooked shrimp
• 1 ripe avocado, peeled, pitted and cut into ¼-inch cubes
• 1 large head of Boston/butterhead lettuce (or an equivalent amount of bibb lettuce), leaves separated
• 1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise or a little chopped cilantro, for garnish