Mexican Ceviche Recipe

Ingredients

• 6-8 ounces Snapper filet, diced small
• 2 tablespoons olive oil
• 4 cloves garlic, sliced thin on a mandolin
• 1 Jalapeño, sliced in thin slices on mandolin
• 3 tablespoons cilantro, picked
• 2 plum tomatoes, seeded and cut in a thin julienne
• 1 Haas or Florida avocado, pit and peel removed, cut into chunks.
• Juice of 4 limes
• Salt