Frontera Grill's Now-Classic Ceviche - Rick Bayless

Ingredients

• 1 generous cup freshly squeezed lime juice (you’ll need 6 juicy, good-size limes)
• 1/2 medium (about 3 ounces) white onion, cut into ¼-inch pieces
• 1 ripe, medium (8 ounce) tomato, cut into ¼-inch pieces (or 2 cups roughly chopped cherry tomatoes)
• 2/3 cup (4 ounces) finely chopped pitted green olives (manzanillas are common in Mexico)
• Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded and deveined if you wish, and very finely chopped
• A good handful of chopped cilantro , plus some leaves for garnish
• 3 tablespoons (about 1 1/2 ounces) olive oil
• Salt
• Some sugar (If you like. I like 1 to 2 teaspoons)
• Tostadas or tortilla chips, for serving